*t)  <r 


Board  Requirements 
in  Dietetics 

and 


State  Board  Examination 
Questions 


PUBLISHED  IN  CONNECTION  WITH  PATTEE’S 
PRACTICAL  DIETETICS  WITH  REFERENCE 


TO  DIET  IN  HEALTH  AND  DISEASE 


Given  Complimentary  with  each  edition 
of  Pattee’s  Practical  Dietetics . 

Is  noi  sold  separately 


A.  F.  PATTER,  Publisher 
Mount  Vernon,  N.  Y. 

1918 


Copyright,  1918 
By  Alida  Frances  Pattee 


b I ^ . *3s 
P'SsTpo. 

STATE  BOAED  EEQUIEEMENTS  IN  DIETETICS 
AND 

STATE  BOAED  EXAMINATION  QUESTIONS 

(Published  in  connection  with  Pattee’s  “ Practical  Dietet- 
ics 99  and  given  free  with  each  copy  of  same.  For  further  in- 
formation note  “ Introduction 99  to  Pattee’s  “ Practical  Dietet- 
ics 99  and  given  free  with  each  copy  of  same.  Is  not  sold 
separately.  For  further  information  note  “ Introduction 99 
to  Pattee’s  “Practical  Dietetics.”) 

In  response  to  the  many  requests  of  Superintendents  of 
Training  Schools  and  Dietitians  for  an  outline  of  the  va- 
rious State  Board  Eequirements  in  Dietetics,  I herewith 
quote  with  permission  the  following  given  outlines  of  courses 
of  study  in  dietetics  as  arranged  by  the  American  Hospital 
Association,  and  the  various  State  Boards  of  Examiners  of 
Nurses.  Answers  to  all  questions  are  to  be  found  in  Pattee’s 
“ Practical  Dietetics.”  Eequirements  of  other  States  will  be 
added  to  this  Supplement  as  each  new  edition  of  Pattee’s 
“ Practical  Dietetics  99  is  issued. 

These  outlines  will  prove  of  assistance  to  the  Superintendent 
and  Dietitian  in  arranging  her  course  of  study  for  the  nurse, 
and  will  also  prove  suggestive  to  the  nurse  in  preparing  for 
her  State  Examinations. 

Through  the  kindness  of  the  various  State  Boards  of  Ex- 
aminers of  Nurses  I am  also  able  to  quote  the  “ Examination 
Questions 99  of  various  States. 

COURSES  OF  STUDY  IN  DIETETICS  ARRANGED  BY  VARIOUS 
ASSOCIATIONS  AND  STATE  BOARDS  OF 
EXAMINERS  OF  NURSES 

AMERICAN  HOSPITAL  ASSOCIATION 

Preliminary  Term 

Dietetics:  Classification  of  foods,  care  of  foods,  cooking  of  foods, 
serving  of  foods. 


2 


INTRODUCTION 


FIRST  YEAR 

Tray  setting  and  food  serving;  feeding  the  helpless  and  delirious 
patients;  management  of  liquid  diet. 

SECOND  AND  THIRD  YEAR 

Milk  modification  for  infants  according  to  different  formulae,  also 
for  fever  patients  and  invalids.  (It  is  recommended  that  continued 
and  special  attention  be  given  throughout  the  second  year,  to 
dietetics,  hygiene  and  the  management  of  special  diseases.) 

SECOND  YEAR  THEORETICAL  WORK 

Foods  and  food  value;  eight  to  fourteen  hours. 

THIRD  YEAR  PRACTICAL  WORK 

Diet  kitchen  practice,  including  the  modification  of  milk,  one  to 
two  months. 

ALABAMA 

(Requirements  the  same  as  for  the  American  Hospital  Association) 

ARKANSAS  STATE  BOARD 

Preliminary  Term 

Dietetics:  Preparation  of  trays  and  serving  of  food.  Feeding 
helpless  patients.  Serving  liquid  diets  under  direction.  Charting 
diets. 

FIRST  AND  SECOND  YEAR 

28  Hours.  One  lesson  to  occupy  two  hours,  one-half  hour  theory, 
one  and  one-half  hour  practice. 

1.  Measures  and  abbreviations  on  blackboards.  Different  ways 
of  cooking.  (Three  lessons.)  Beverages  — lemonade,  orangeade, 
apple  water,  barley  water,  toast  water,  flaxseed  tea,  rice  water,  oat- 
meal water,  rhubarb  water,  orange  albumin. 

2.  Milk,  composition,  whey,  junket,  hot  milk,  lime  water  in  milk, 
milk  porridge,  milk  shake. 

3.  Beef  tea,  beef  juice,  beef  blood,  beef  essence,  soup  stock,  stock 
soups,  rice  soup,  barley  soup,  lentils  soup,  okra  soup,  tomato 
soup,  etc. 

4.  Egg,  composition,  fresh  eggs,  stale  eggs,  poached,  boiled, 
shirred,  fried,  scrambled,  egg-nog,  omelet,  cup  custard,  deviled  eggs. 

5.  Toast,  biscuit,  corn  bread,  pancakes,  milk  toast,  water  toast. 

6.  Cereals  — oatmeal  porridge,  oatmeal  gruel.  Corn  meal  por- 
ridge, corn  meal  gruel.  Rice  — boiled,  baked,  steamed.  Starch. 
Tapioca  — cream  and  sage. 

7.  Gelatins  and  jellies. 

8.  Meats,  fowls  and  fish. 

9.  Salads. 


STATE  BOARD  REQUIREMENTS 


3 


10.  Fruits. 

11.  Vegetables. 

12.  Candy  and  desserts. 

Food  Values.  8 Hours 

1.  Digestion,  absorption  and  assimilation. 

2.  The  classification  of  foods  and  their  composition. 

3.  Heat  Values.  The  various  animal  foods  with  reference  to  (a) 
Digestion,  (b)  Absorption,  and  (c)  Energy. 

4.  The  various  vegetable  foods  and  beverages  with  reference  to 
(a)  Digestion,  (b)  Absorption  and  (c)  Energy. 

5.  The  preservation  of  foods.  The  adulteration  of  foods.  Cook- 
ing and  its  bearing  on  diet. 

6.  Diet  in  childhood. 

7.  Diet  in  old  age. 

8.  Diet  in  pregnancy. 

General  rules  for  feeding  the  sick  and  special  diets  in  different 
diseases. 

CALIFORNIA  STATE  BOARD 

FIRST  YEAR 

Dietetics:  The  general  function  of  food.  Amount  of  food.  Con- 
sideration of  age,  sex,  occupation,  exercise,  climate,  etc.,  as  guide 
to  amount  required.  Dangers  of  excessive  amounts,  of  insufficient 
food,  unbalanced  diets. 

Food  habits;  regular  eating,  proper  mastication,  intervals  between 
meals.  Dangers  of  irregular  eating;  constipation,  indigestion,  chronic 
appendicitis.  Effects  on  general  system.  The  influence  of  water 
upon  health.  Composition  of  water,  sources  of  water  supply.  Prop- 
erties of  pure  water,  dangerous  water. 

Purification  of  water.  Methods  of  purifying  water  for  domestic 
use.  Care  of  filters. 

Use  of  water  in  the  body.  Function  of  water  as  a good;  amount 
required  to  be  taken  into  the  body  in  twenty-four  hours;  loss  of 
water  from  the  body.  Dangers  arising  from  neglect  of  drinking 
sufficient  water. 

Nutrition  and  Cooking 
16  Hours 

1.  Introduction.  Principles  of  nutrition.  Building  and  repair 
of  tissues.  Processes  concerned  in  growth,  maintenance  and  repair 
of  the  body.  Principles  of  the  chemistry  of  foods.  Their  source 
and  nature.  Physiological  chemistry;  digestion,  absorption,  meta- 
bolism. Dietetics;  nutritive  value  of  foods,  food  requirements  in 
normal  and  abnormal  conditions. 


4 


INTRODUCTION 


2.  Foods.  Classification  of  foodstuffs.  Inorganic  food  material. 
Composition  and  examples  of  proteins,  fats,  carbohydrates.  Origin 
of  organic  food  substances  and  manufacture  in  plants.  Character- 
istics and  uses  in  the  body  of  the  different  organic  foodstuffs  in- 
cluding organic  acids,  vitamines  and  condiments.  Action  of  fer- 
ments on  foods.  Explanation  of  source,  function,  etc.,  of  enzymes, 
zymogens,  secretions,  internal  secretions.  Nature  of  hydrolysis,  de- 
hydration, oxidation. 

3.  Digestion  — Absorption  — Metabolism.  Changes  occurring 
during  digestion  of  various  foodstuffs.  Organs  concerned.  Condi- 
tions influencing  digestion. 

Changes  occurring  during  absorption. 

Nature  of  metabolism. 

4.  Food  Values  and  Food  Requirements.  The  fuel  value  of 
food.  The  calorie;  definition  and  method  of  estimating  caloric 
values. 

Conditions  influencing  food  requirements. 

Food  habits.  Dietary  standards. 

The  “ balanced  ” diet ; the  “ unbalanced  ” diet. 

5.  Selection  and  Care  of  Foods.  Classes  of  meats;  various 
cuts;  relative  nutritive  value;  appearance  of  good  meat. 

Fish;  varieties,  appearance,  freshness. 

Selection  of  vegetables,  fruit,  etc. 

The  preservation  of  food.  Physical  and  chemical  changes  that 
occur  in  decomposition  of  food.  Danger  of  contamination  from  bac- 
teria and  insects.  Methods  to  prevent  contamination. 

Recognition  of  contaminated  food. 

Care  of  ice  box,  cooling  closet,  etc. 

Common  forms  of  food  adulteration. 

6.  Preparation  of  Foods.  Chemistry  of  cooking.  Action  of  heat 
on  various  classes  of  proteins,  starches,  fats.  Degrees  of  heat  re- 
quired. Changes  caused  by  cooking. 

Methods  of  cooking,  as  roasting,  broiling,  boiling,  stewing,  etc. 

Use  of  the  double  boiler,  paper  covers,  fireless  cooker. 

I.  Methods  of  Diet  Kitchen  Procedure*  Dish-washing,  care  of 
tables,  drawers,  equipment,  linen,  etc;  care  of  stove,  method  of  light- 
ing, care  of  oven,  etc.;  table  of  abbreviations,  measures,  quantities. 

II.  Protein  Foods.  Milk.  Outline  of  composition. 

Demonstration  of  extraction  of  casein,  as  in  cottage  cheese;  ex- 
traction of  albumin  as  in  whey,  junket. 

Discussion  on  production  of  butter  and  buttermilk. 

Demonstration  of  artificially  prepared  buttermilk,  kumys,  pep- 
tonized milk. 

Note. — A visit  should  he  made  to  a market  demonstrating  selection  of  food, 
various  cuts  of  meat,  selection  of  fish,  vegetables,  fruit,  etc. 


STATE  BOARD  REQUIREMENTS 


5 


Demonstration  of  the  effect  of  heat  on  milk,  the  preparation  of 
heated  milk,  boiled  milk.  Serving. 

Eggs.  Composition  and  nutritive  value. 

Method  of  preparation,  “ Soft  cooked,”  “ hard  cooked,”  poached, 
baked,  omelet.  Method  of  serving. 

In  combination  with  milk,  as  baked  custard,  soft  custard,  souffle, 
coddled. 

Method  of  serving. 

Meats.  Various  kinds,  composition  and  nutritive  value  of  each. 

General  principles  and  methods  in  cooking  meats,  as  in  roasting, 
broiling,  boiling. 

Application  of  principles  for  retaining  or  extracting  juices. 

Demonstration  in  making  beef  tea,  beef  broth,  beef  juice,  chicken 
broth.  Serving. 

Demonstration  in  scraping  beef,  in  balls  seared  over,  in  raw  beef 
sandwiches,  plain  or  toasted. 

Demonstration  in  cooking  lamb  chops,  beef  steak,  broiled  chicken, 
broiled  squab,  bacon. 

Sweetbreads.  Description  and  food  value. 

Preparation  and  method  of  cooking. 

Gelatine.  Source,  properties,  composition,  nutritive  value,  gela- 
tine preparations. 

Demonstration  in  preparation  of  wine  jelly,  orange  jelly  and 
other  attractive  desserts  as  time  and  facilities  will  permit. 

Fish.  Constituents,  nutritive  value,  digestibility. 

Various  kinds  suitable  for  the  sick. 

Method  of  preparing  for  cooking,  principles  of  cooking  and  serv- 
ing. 

Demonstration  in  method  of  broiling,  baking  and  boiling,  prepar- 
ing a simple  fish  sauce. 

Shellfish,  as  oysters  and  clams.  Constituents  and  nutritive  value, 
digestibility,  when  in  season. 

Demonstration  in  serving  raw  oysters;  cooked  oysters,  as  pan 
roast,  broiled,  creamed,  oyster  soup,  oyster  broth. 

Demonstration  in  making  clam  broth,  clam  soup. 

III.  Carbohydrate  Foods.  Examples  of  foods  composed  largely 
of  starch  and  sugar. 

Demonstrate  the  cooking  of  starch  in  boiling  and  baking;  swell- 
ing and  bursting  of  starch  granules;  influence  of  cooking  on  diges- 
tibility of  starch. 

Changes  caused  by  cooking.  Various  tests  — for  starch. 

Starch  grains  cooked  and  uncooked  under  microscope. 

Cooking  cereals  and  mushes.  Preparations,  length  of  time  re- 
quired, serving. 

Principles  of  bread-making  and  practical  methods. 


6 


INTRODUCTION 


Demonstration  in  various  flours,  as  wheat,  whole  wheat,  gluten, 
bran.  The  composition,  nutritive  value  and  use  of  each. 

Demonstration  in  bread-making,  as  wheat  bread,  gluten  bread, 
gluten  biscuits,  bran  bread,  bran  biscuits. 

Rice  in  various  forms;  toast  in  various  forms. 

White  sauce  principles.  Cream  toast.  Serving. 

IV.  Vegetable  Foods.  Classification:  Carbohydrate  content; 
protein  content;  extractives. 

Legumes;  roots  and  tubers;  green  vegetables;  fungi,  lichens. 

Examples  and  discussion  of  each  classification. 

Illustrate  by  table  showing  composition  of  the  most  commonly 
used  vegetables,  emphasizing  those  of  special  value  to  the  individual. 

Discuss  preparation  of  vegetables  for  cooking,  also  vegetables 
served  without  cooking.  Cellulose,  sweet  juice,  green  juice. 

Demonstrate  cooking  process,  various  methods  of  cooking  potatoes. 

Demonstrate  combination  of  white  sauce  and  vegetable  puree. 

V.  Fruits.  Dietary  value,  nutritive  constituents,  mineral  ele- 
ments. 

Importance  in  children’s  diet.  Digestibility. 

Mode  of  preparation  and  serving. 

Cooked  fruit,  as  baked  apple,  prunes,  etc. 

Demonstration  in  the  cooking  of  apple  sauce,  baked  apple  and 
other  cooked  fruit  usually  served  to  the  sick. 

VI.  Fats.  Classification;  animal  fat,  vegetable  fat. 

Examples  of  each  classification. 

Discuss  function  and  digestibility  of  fatty  food  in  health. 

Demonstrate  preparation  of  salad  dressings;  French,  mayonnaise. 

VII.  Salts.  Consideration  of  the  salts  entering  into  the  com- 
position of  the  body. 

Of  the  salts  contained  in  foods;  their  function  and  value,  espe- 
cially in  childhood. 

Examples  of  food  containing  the  necessary  salts. 

Use  of  common  salt  in  cooking. 

VIII.  Beverages.  Water  foundation.  Tea,  coffee,  postum. 

Discuss  source,  active  principles,  preparation  for  commerce,  stimu- 
lating value.  Demonstration  in  preparation  and  serving  of  each. 

Milk  foundation.  Cocoa,  chocolate,  malted  milk,  etc. 

Discuss  source  of  cocoa,  composition  and  nutritive  value. 

Demonstration  in  method  of  making  and  serving. 

Albuminous.  Albumin  water,  albuminized  milk,  albuminized  fruit 
drinks,  eggnog,  etc. 

Demonstration  in  method  of  preparation  and  serving. 

Acid.  Lemonade,  orangeade,  grape  juice,  pineapple  juice. 

Demonstration  in  method  of  preparation  and  serving. 

Carbohydrate  or  starchy  beverages.  Oatmeal  water,  rice  water, 


STATE  BOARD  REQUIREMENTS  7 

barley  water.  Gruels:  flour,  oatmeal,  barley,  arrowroot,  and  other 
varieties. 

Method  of  preparation  and  serving. 

IX.  Classification  of  Diets.  Consideration  of  different  classi- 
fications. 

Articles  of  food  and  quantities  in  each  classification, 

Regular  or  house  diet. 

Soft  diet. 

Liquid  diet. 

Strictly  milk  diet. 

X.  Food  Service.  Essential  points  in  serving  the  sick.  Influ- 
ence of  proper  service  on  digestion  and  appetite. 

Preparation  of  tray,  proper  arrangement  of  dishes  and  silver. 

The  service  of  hot  and  cold  foods,  method  of  keeping  foods  hot. 
Personal  appearance  of  nurse  in  regard  to  cleanliness  of  linen,  hands, 
manner  of  carrying  tray. 

Preparation  of  patient  for  the  meal;  position,  washing  face  and 
hands,  position  of  tray,  use  of  bed  tray,  bed  side  table  and  other 
appliances  for  comfortable  eating. 

Preparation  of  food;  cutting  the  meat,  opening  eggs,  pouring  tea 
and  coffee,  etc. 

Feeding  helpless  patients.  Points  to  be  observed  in  giving  liquid, 
soft  or  solid  food.  Appliances  used  for  feeding. 

Reasons  why  the  nurse  should  be  seated  while  feeding,  why  food 
should  be  given  slowly,  etc. 

Mannerisms  objectionable  in  serving,  as  tasting  in  presence  of  pa- 
tient, blowing  on  hot  liquid  food  and  other  faults  of  service  observed 
by  instructor. 

Removal  of  tray,  disposal  of  waste. 

Method  of  Teaching.  By  lecture,  recitation,  demonstration  and 
practical  work  by  each  student. 

The  lectures  may  be  given  in  the  class  room  or  in  the  school  diet- 
kitchen.  Illustrative  material  should  consist  of  charts,  food  tables, 
gross  and  microscopic  food  articles. 

Notes  must  be  taken,  rewritten  and  corrected  by  instructor. 

The  practical  work  must  be  given  in  school  diet-kitchen  and  under 
the  constant  supervision  of  the  instructor.  The  demonstration  should 
be  given  first  by  the  instructor,  followed  by  the  practical  work  of  each 
student  and  credits  given  on  the  character  and  results  of  the  work. 

In  schools  where  the  instructor  is  in  residence,  supervision  should 
be  given  of  the  practical  application  of  the  course  in  the  serving  of 
food  in  the  hospital. 

SECOND  YEAR 

1.  Food  Functions.  Review  of  function  of  various  foods  in  nu- 
trition of  the  body. 


8 


INTRODUCTION 


Caloric  value  of  primal  food  constituents. 

Caloric  needs  under  varying  conditions,  as  age,  occupation,  cli- 
mate, etc. 

2.  Diet  for  Children  at  Different  Ages.  Consideration  of  the 
feeding  of  children  from  the  second  to  sixth  year,  with  special  refer* 
ence  to  weight,  appetite,  exercise,  season,  time  of  feeding,  etc. 

Feeding  during  school  period. 

Articles  of  food  important  in  tissue  building.  Article  of  food  not 
allowed. 

Serving  food;  instruction  in  eating,  mastication,  etc. 

Importance  of  first  food  habits. 

Dietaries  for  children  from  the  second  to  sixth  years. 

Dietaries  for  children  during  the  school  period. 

3.  Diet  for  Sick  Children.  The  feeding  in  derangement  of  diges- 
tion; in  malnutrition,  marasmus,  scorbutus,  rickets. 

Arrangement  of  menus  from  articles  prescribed. 

Method  of  preparation,  serving  and  feeding. 

4.  Food  Requirements  in  Various  Diseases.  Acute  febrile  con- 
ditions, acute  surgical,  constitutional  diseases,  in  convalescing  condi- 
tions, etc. 

Diseases  in  which  diet  is  an  essential  factor.  Reasons  for  the  diet 
in  each  case. 

5.  Diets  as  Prescribed.  Typhoid  diets.  Fluid,  modified  milk, 
soft,  convalescing. 

Transition  from  convalescing  to  full  diet. 

Articles  of  food  comprising  these  diets.  Arrangement  of  diet  lists 
and  menus. 

(а)  Diabetic  Diet. 

The  object  of  dietetic  treatment  in  diabetes. 

Classification  of  diet  as  strict,  modified,  mild.  Articles  of 
food  usually  allowed.  Articles  prohibited. 

(б)  Gastric  Diets. 

Consideration  of  the  various  diets  coming  under  this  class. 

Articles  of  food  comprising  each. 

Gastric  test  meals.  Intestinal  test  diet.  Diet  lists  and 
menus. 

(c)  Nephritic  Diet. 

Articles  of  food  used  in  restricted  and  modified  diet.  Con- 
sideration of  the  diet  in  acute  and  chronic  conditions. 

(d)  Anticonstipation  Diet. 

Reasons  for  special  diet  and  class  of  food  required. 

(e)  Obesity  Diet. 

Caloric  needs  in  individual  cases. 

Class  of  foods  restricted.  Arrangement  of  menus. 

(/)  Salt-free  Diet. 


STATE  BOARD  REQUIREMENTS 


9 


( g ) Purin-free  Diet. 

(h)  Weighed  Diet. 

Consideration  of  constituents  of  each  diet.  Method  of  cal- 
culation of  food  values  and  arrangement  of  diet  lists  and 
menus. 

Practical  Work.  Demonstration  and  practice  in  students’  diet 
kitchen  in  the  preparation  of  diets.  Preparing  special  recipes,  weigh- 
ing and  measuring,  the  calculation  of  food  requirements,  etc.  Prac- 
tice should  also  be  given  in  arranging  trays  and  serving  diet  with 
special  observation  of  patient’s  likes  and  dislikes,  appetite,  amount 
of  food  taken,  also  progress  and  result  of  dietetic  treatment. 

Method  of  Teaching.  In  order  that  the  student  may  have  a thor- 
ough comprehension  of  the  value  of  diet  in  disease,  this  course 
has  been  arranged  to  follow  the  courses  in  medical  and  surgical 
nursing.  The  lectures  should  be  given  by  a well  qualified  dietetian. 
Students  must  arrange  the  subject  matter  in  outline  form  in  their 
note  books,  emphasizing  the  essential  facts  to  be  remembered.  In 
presenting  the  subject,  instructors  should  avoid  confusing  the  student 
or  exacting  memorization  of  nonessential  points. 

THIRD  YEAR 

Infant  Feeding.  10  Hours. 

1.  Nutrition  in  Infancy. — Importance  in  growth  and  normal  de- 
velopment of  the  infant. 

Physiological  laws  regarding  growth  and  development.  Conse- 
quences of  disregard  of  laws. 

Food  constituents.  Special  functions  of  protein,  fat,  carbohydrates, 
mineral  salts  and  water  in  the  growth  of  the  infant. 

Ability  of  infant  to  assimilate,  digestive  powers,  capacity  of 
stomach. 

Caloric  value  of  protein,  carbohydrate,  fat. 

2.  Mode  of  Nutrition. — Human  milk . Physical  characteristics, 
composition.  Conditions  affecting  composition. 

Cow’s  milk.  Essentials  of  good  cow’s  milk. 

Microorganisms  in  milk.  Conditions  influencing  number  of  bacteria 
in  milk.  Bacteriological  standard  of  milk. 

Pathogenic  bacteria  and  spread  of  disease  through  milk.  Rules  for 
general  handling  of  milk. 

Composition  of  cow’s  milk.  Points  of  difference  between  cow’s  and 
human  milk. 

3.  Sterilization  of  Milk. — Method  and  degree  of  heat. 

Effect  of  sterilization;  advantages,  disadvantages. 

Pasteurization;  method  and  degree  of  heat. 

Pasteurizing  apparatus  used  commercially. 


10 


INTRODUCTION 


Pasteurizing  apparatus  for  home  use. 

4.  Method  of  Feeding. — (a)  Breast  feeding. 

Importance  to  infant;  intervals  of  feeding;  regularity  in  nursing; 
length  of  nursing. 

Weighing  baby  at  stated  intervals;  observation  of  stools;  over- 
feeding; regurgitation;  colic. 

Underfeeding;  loss  of  weight;  observation  of  stools. 

Diet  of  nursing  mother. 

Supplementary  feeding. 

Encouragement  of  breast  feeding  though  insufficient. 

Bottle  at  regular  intervals,  after  nursing  or  alternating. 

Value  of  breast  milk  if  only  for  two  nursings  in  24  hours,  one 
night  and  one  day. 

(b)  Bottle  feeding.  Modified  milk.  Modification  of  cow’s  milk 
for  infant  feeding;  diluents.  Gruels  and  beef  preparations;  nutrient 
value,  essential  points  in  preparation. 

Proprietary  foods.  Composition  and  nutrient  value. 

Drinking  water.  Orange  juice. 

Schedule  of  formula  from  6 to  14  months. 

Observation  of  stools. 

5.  Weaning,  (a)  From  breast. 

Average  age  for  weaning.  Method  of  weaning,  strength  of  for- 
mula required  during  weaning.  Water  from  bottle. 

(b)  From  bottle. 

Average  age  for  weaning  from  bottle. 

Number  of  meals,  extra  articles  of  diet. 

6.  Diet  from  18  Months  to  2 Years.  Approximate  food  values. 
Caloric  requirements.  Articles  of  diet  allowable. 

Number  of  meals  each  day. 

Schedule  of  dietary. 

7.  Preparation  of  Formulas. 


TJtensils  Required. 


( a ) One  dozen  bottles  ( round 
short  neck) 


(/)  Funnel 

( g ) Bottle  brush 

(h)  Double  boiler 

(i)  Cotton  or  corks 
(/)  Rack  for  bottles 

( k ) Special  receptacle  for  boil- 


(b)  Nipples  (seamless,  revers- 
ible) glass  for  solution  of 
boric  acid  or  borax 


(c)  Chapin  dipper 

(c?)  Glass  graduate  16  oz. 

(e)  Two  pitchers 


ing  bottles 


Ingredients  Required. 


(а)  Certified  milk 

(б)  Sugars: 


( d )  Gruels  (cold) 
Barley 


STATE  BOARD  REQUIREMENTS 


11 


(c)  Water  — cold , boiled 


Milk  sugar 
Dextro  maltose 
Cane  sugar 


Oatmeal 

Flour 

Cornstarch 

Arrowroot 


( e ) Condensed  milk 
(/)  Proprietary  foods 


8.  Method  of  Technique  and  Procedure  for  Formulas.  Tech- 
nique of  Procedure. 

(a)  Care  of  bottles.  Rinse  after  use;  fill  with  water.  Boil  be- 
fore filling  with  formula. 

(5)  Care  of  nipples.  Turn  and  rinse  after  use.  Put  in  boric 
acid  solution.  Boil  once  a day. 

( c ) Scald  pitchers,  funnels,  measuring  glass  before  preparing 
formula. 

(d)  Clean  hands.  Clean  apron.  Clean  table. 

( e ) Care  of  milk  in  home.  Keep  cool,  in  cold  water  or  refrig- 
erator. 

Procedure. 

(a)  Whole  milk.  Pour  out  quart  bottle  of  milk  into  pitcher  and 
mix  thoroughly. 

(6)  Top  milk.  Allow  one  quart  of  milk  to  stand  in  bottle  three 
hours  in  cool  place.  To  remove  top  milk,  use  Chapin  dipper.  Dip 
off  first  ounce  with  a spoon. 

Top  5 ounces  equals  20  per  cent  fat. 

Top  10  ounces  equals  10  per  cent  fat. 

Top  24  ounces  equals  5 per  cent  fat. 

Whole  milk  equals  4 per  cent  fat. 

(c)  Skimmed  milk. 

The  lower  15  ounces  equals  one-half  per  cent  fat. 

( d ) Sugar  solution. 

1 dipper  equals  % ounce  by  weight. 

1 dipper  equals  one  tablespoon  rounded. 

2 dippers  to  20  ounces  formula  equals  5 per  cent  solution  of  sugar, 
(1  ounce  in  20  ounces  of  fluid.) 

(e)  Gruels. 

(1)  Weak.  One  dessert  spoon  of  flour  (barley,  etc.)  to  a pint 
of  water.  Cook  35  minutes  in  a double  boiler. 

(2)  Medium.  One  tablespoon  of  flour  to  a pint  of  water. 

(3)  Strong.  Two  tablespoons  flour  to  a pint  of  water.  (Barley 


jelly.) 

(/)  Filling  bottles. 

After  mixing  formula  ( all  ingredients  cold),  divide  into  proper 


12 


INTRODUCTION 


number  of  bottles  for  24-hour  feedings.  Seal  with  cotton  or  cork 
and  keep  cold  until  used. 

When  ready  to  use,  warm  milk  in  bottle.  Remove  cotton  and 
apply  nipple. 

Demonstrations . 

In  care  of  milk,  bottles,  nipples,  utensils,  ice  box,  sterilizers,  etc. 

Demonstration  of  the  properties  of  whole  milk,  top  milk,  skimmed 
milk,  illustrating  percentage  of  fat  in  each. 

Preparation  of  diluents  as  barley  water,  lime  water,  gruels,  but- 
termilk, whey,  etc. 

Beef  preparations;  cereals,  cereal  jellies. 

Method  of  Teaching.  This  course  may  be  given  by  the  instructor 
of  nurses,  the  dietitian  or  a nonresident  instructor  fully  qualified 
to  teach  this  particular  and  important  subject. 

The  instruction  should  include  lectures  with  notes,  required  read- 
ing and  short  papers  on  infant  feeding  contributed  by  each  member 
of  the  class. 


COLORADO  STATE  BOARD 

Dietetics : Food  — Definition  — Classification 

1.  Organic — {a)  Proteins.  (6)  Fats,  (c)  Carbohydrates. 

2.  Inorganic — (a)  Water,  (b)  Salts. 

3.  The  uses  of  foods  in  disease. 

4.  Practical  work  should  be  given  in  at  least  twelve  (12)  lessons 
and  should  include  plain  and  fancy  cooking  for  invalids. 

5.  Pupils  should  be  familiar  with  the  text  of  either  Pattee,  Farmer 
or  equivalent. 

CONNECTICUT  STATE  BOARD 

(Requirements  the  Same  as  for  the  American  Hospital  Association) 

ILLINOIS  STATE  BOARD 

Preliminary  Term 

Dietetics:  Simple  nourishments.  Hospital  diet  lists.  Times  of 
feeding.  Methods  of  feeding.  Preparation  of  the  following,  to  be 
served  to  patients: 

Milk,  cold  and  hot.  Malted  milk,  cold  and  hot.  Lemonade. 
Beer.  Gruel.  Egg-nog.  Orangeade.  Root  Beer.  Soda-pop.  But- 
termilk. Fruit  Juices.  Broth. 

first  year 

Diet  Cooking:  12  practical  demonstrations,  2 hours  each. 


STATE  BOARD  REQUIREMENTS 


13 


INDIANA  STATE  BOARD 

Preliminary  Terms 

Practical  Dietetics,  — Feeding  Helpless  Patients.  Serving  Liquid 
Diets,  Under  Direction.  Charting  Diets. 

FIRST  YEAR 

Theory:  12  lessons,  one-half  hour  each.  Demonstration,  one  and 
one-half  hours.  Review  physiology  of  digestion;  mechanical  and 
chemical  processes;  absorption,  assimilation  and  elimination.  Foods 
— Classification,  composition,  and  function.  Food  values.  Principles 
to  be  observed  in  the  preparation  of  foods.  Preparation  and  serving 
of  the  following:  Coffee,  tea,  chocolate,  cocoa,  broths,  hot  milk, 
oyster  stew,  egg-nog,  eggs  (poached,  scrambled,  jellied,  baked,) 
omelets,  custards,  toast,  cream  sauce,  light  desserts  (including  ice 
cream),  beefsteak,  roasts,  bacon,  sweetbreads,  fish,  chicken,  break- 
fast foods,  vegetables,  fruits,  and  simple  salads.  Serving  of  trays. 

THIRD  YEAR 

Infant  Feeding:  Modified  milk  and  other  formulae  (actual  dem- 
onstration ) . 


IOWA  STATE  BOARD 

Preliminary  Term 

Preparation  of  trays  and  serving  of  food,  with  explanation  of 
different  diets.  Serving  and  feeding  helpless  patients. 

FIRST  YEAR 

Dietetics : Foods  — Source,  functions,  process  of  digestion,  ab- 
sorption, metabolism,  elimination.  Classification  of  foods.  Food 
values.  Principles  of  cooking.  Effects  of  cooking  on  various  classes 
of  food.  Relation  of  diet  and  nutrition;  kinds  and  proportions  re- 
quired under  normal  conditions.  Modifications  of,  and  general  prin- 
ciples of  cookery  required  in  the  preparation  of  food  for  the  sick. 
Preparation  and  serving  of  beverages,  as  albumen  water,  tea,  coffee, 
cocoa,  chocolate,  wines,  fruit  juices,  malted  milk,  beef  juice.  Milk: 
Pasteurized,  sterilized,  modified,  kumiss,  buttermilk  (artificial), 
whey,  and  egg-nog.  The  adulteration  of  food.  Care  of  food.  Care 
of  ice  box,  kitchen,  gas  range,  cooking  utensils,  etc. 

Practical  Dietetics  in  Kitchen:  6 weeks. — Computing  cost  of 
foods.  Computing  food  values.  Planning  menus  for  people  in  health 
and  disease.  Dietary  for  special  diseases,  as  nephritis,  diabetes,  etc. 


14 


INTRODUCTION 


Feeding  for  children,  sick  and  well.  General  cooking  lessons.  Mak- 
ing of  broth,  gelatine,  salads,  desserts,  etc.  Practical  training  in 
this  course  covers  a period  of  at  least  six  weeks,  in  which  the 
student  is  required  to  assist  in  the  planning,  preparation,  and  serv- 
ing of  food,  special  instruction  being  given  with  reference  to  diet, 
as  a means  of  treatment. 

KANSAS  STATE  BOARD 

Lesson  1.  Feeding  helpless  patients.  Take  time  to  do  things 
right.  Have  everything  as  neat  and  clean  and  appetizing  as  possi- 
ble. Have  clean  hands.  Remove  all  soiled  dressings,  excretions, 
etc.,  before  you  start  to  feed  the  patient.  Give  the  patient  plenty 
of  time  to  masticate  his  food.  Cheerfulness  on  part  of  the  nurse 
and  appropriate  conversation  will  aid  the  patient  in  forgetting  him- 
self while  partaking  of  food. 

Lesson  2.  Serving  liquid  diet — (a)  To  helpless  patients. 
Put  your  hand  under  the  pillow  and  raise  up  the  shoulders  when 
the  patient  is  drinking  from  a glass  or  cup.  Feeding  cups,  glass 
tube  and  tray  cover  must  be  scrupulously  clean.  If  the  patient  is 
to  drink  only  a small  amount,  serve  it  in  a small  glass,  rather 
than  in  a large  one.  If  a glass  tube  is  to  be  used,  it  should  be 
bent  and  the  glass  with  the  liquid  held  low  enough  to  avoid  any 
exertion  on  the  patient’s  part.  If  the  patient  drinks  from  a glass  do 
not  have  it  too  full.  Do  not  have  the  liquid  too  hot,  nor  too 
cold.  If  broths  are  allowed,  remove  all  grease,  (b)  To  uncon- 
scious patients.  Administer  liquid  slowly.  Use  a teaspoon  or  a 
medicine  dropper.  Give  at  least  half  a teaspoonful  at  a time,  because 
swallowing  is  not  induced  by  a few  drops.  Unconscious  patients 
often  must  be  fed  by  rectum. 

Lesson  3.  Tray  serving  and  food  serving.  Tray  must  be  of  the 
right  size,  neat  and  clean.  If  light  diet  is  given  a small  tray  may 
be  used.  The  tray  cloth  must  be  spotless.  Food  should  be  palata- 
ble and  attractive.  Pupil  nurses  must  not  serve  any  articles  of 
food  to  patients,  except  what  has  been  ordered  by  the  attending 
physician,  the  head  nurse  or  the  dietitian.  Rather  give  a small 
amount  of  food  at  short  intervals  than  large  amounts  at  longer 
intervals.  Serve  hot  that  which  should  be  hot,  and  cold  that 
which  should  be  cold.  A few  flowers  strewn  in  one  corner  of  the 
tray  will  often  be  highly  appreciated  by  the  patient  confined  to  the 
sick  room  for  awhile.  If  possible,  divert  the  patient’s  mind  from 
her  own  troubles,  or  anything  unpleasant  while  she  is  partaking 
of  food. 

Instruction  in  dietetics  shall  be  both  practical  and  theoretical. 
Written  examinations  shall  be  given  at  the  end  of  each  term. 


STATE  BOARD  REQUIREMENTS 


15 


First  Year. — 8 one-hour  lessons  each  week. 
Second  Year. — 12  one-hour  lessons  each  week. 
Third  Year. — Diet  kitchen  practice  one  month. 


MAINE  STATE  BOARD 


Preliminary  Term 


Dietetics  4 hours:  Tray-setting,  administration  of  food  to  de- 
lirious, helpless  and  other  patients;  artificial  feeding  of  infants* 
care  of  bottles  and  food. 


FIRST  YEAR 

Dietetics,  both  theoretical  and  practical  work  — 24  hours. 


MARYLAND  STATE  BOARD 


FIRST  YEAR 


Dietetics:  Minimum  standard.  15  lessons.  Two  and  one-half 
hours  each.  (Theory  and  practice.)  Higher  standard.  12  lec- 
tures. 6 hours  practical  work  for  eight  weeks. 


MICHIGAN  STATE  BOARD 

Probation  Derm. 


Dietetics:  12  hours  Theoretical  and  Practical 
Lesson  1. 

Food : Classification : 


Composition  of  each  food  principle,  presenting  the  special  function 
of  each  variety  of  food.  Composition  of  human  body,  relative  per- 
centage of  each  element. 

Lesson  2.  Nutrition : general  presentation  and  conditions  by 
which  it  is  best  secured.  Proper  food,  proper  preparation  and  com- 
binations. Proper  digestion,  as  preliminary  to  absorption  and  as- 
similation, which  is  the  final  process  of  nutrition  — feeding  the 
tissues.  Relative  value  in  calories  of  examples  of  each  food  principle. 


16 


INTRODUCTION 


Lesson  3.  Organs  of  digestion:  mechanical  and  chemical  forces 
exerted  in  the  process  of  digestion  of  all  foodstuffs. 

Lesson  4.  The  destination  of  all  digested  or  undigested  food 
material.  Special  attention  directed  to  the  organs  engaged  in  the 
elimination  of  the  waste  products. 

Lesson  5.  Introduction  to  diet  kitchen:  Equipment  explaining 
the  use  of  ranges  and  economy  in  the  use  of  gas  fuel,  care  of  refrig- 
erator, etc.  Experiments. 

Lesson  6.  Experiments  with  sugars  and  fats:  Experiments. 
Function  of  water  and  minerals  in  the  body. 

Lesson  7.  Cooking  utensils.  Proper  methods  of  measuring. 
Practical  lesson  cooking  starches,  rice,  potatoes,  corn  starch,  oat- 
meal. Demonstrate  the  characteristics  of  toast  properly  prepared. 

Lesson  8.  Practical  lesson  cooking  the  protein  foods:  Egg  al- 
bumen, chops,  beefsteak,  fish  and  chicken. 

Lesson  9.  Sugars:  source,  varieties,  use  in  the  system.  Fats: 
Source  from  which  they  are  obtained  as  food.  Discussion  of  the 
Vital  Amides.  Differentiate  between  ptomaines  and  the  alkaloids 
of  food.  ¥ 

Lesson  10.  Milk:  composition;  definition  of  certified,  modified, 
sterilized,  pasteurized:  Products  and  caloric  food  value  of  each. 
Eggs:  Composition,  freshness,  caloric  food  value.  Egg  substitutes. 

Lesson  11.  Keview. 

Lesson  12.  Examination. 

First  Year 
Dietetics:  12  hours 

Lesson  1.  Practical.  Peptonizing,  pasteurizing  and  sterilizing 
milk,  making  junket,  whey,  cottage  cheese  and  buttermilk. 

Lesson  2.  Practical.  Coffee,  tea,  cocoa,  fruit  juices,  composition 
and  preparation. 

Lesson  3.  Practical.  Various  methods  of  serving  eggs  in  liquid 
and  semi-solid  form;  egg-nogs,  custards,  etc. 

Lesson  4.  Preparation  of  starchy  liquids:  Barley  water  and 
gruel,  rice  water,  oatmeal  water  and  gruel,  toast  water,  corn  meal 
gruel,  etc. 

Lesson  5.  Preparation  of  animal  broths:  Beef  tea,  chicken 
broth,  oyster  broth  and  stew,  mutton  and  clam  broth,  etc. 

Lesson  6.  Demonstration  of  how  to  use  and  serve  proprietary 
foods:  Pre-digested  cereals,  canned  foods,  meats,  vegetables,  etc. 
Dangers  of  canned  foods. 

Lesson  7.  Practical.  Cream  soups  and  purees:  Potatoes,  rice, 
celery,  peas,  corn,  tomatoes,  etc. 

Lesson  8.  Cooking  and  serving  vegetables:  (As  many  varieties 


STATE  BOARD  REQUIREMENTS 


17 


of  fresh  vegetables  as  can  be  obtained.)  Spinach,  dandelion  greens, 
chard,  egg  plant,  vegetable  oysters,  carrots,  beans,  beets,  cabbage, 
peas,  corn,  etc. 

Lesson  9.  Preparation  of  gelatin  and  jello:  Composition  and 
food  value,  also  food  value  of  nuts. 

Lesson  10.  Preparation:  simple  salads  of  fruit  and  vegetable 
greens.  Salad  dressing,  digestibility  and  food  value  attached  to 
each  food  used. 

Lesson  11.  Preparation:  frozen  desserts,  plain  ice  cream,  with 
different  flavorings  and  combined  with  eggs,  malted  milk,  junket, 
fruit,  cooked  rice,  etc.;  ices,  sherbets. 

Lesson  12.  Examination. 

Second  Year 
Dietetics:  12  hours 

Lesson  1.  Pood  adulterations;  preservatives;  general  instruction 
for  purchasing  foodstuffs  and  proper  storage  of  the  same.  Oppor- 
tunity, if  possible,  to  become  familiar  with  the  actual  buying  and 
care  of  store  room  of  the  hospital. 

Lessons  2,  3.  Advanced  digestion:  absorption,  assimilation  and 
the  complete  cycle  of  metabolism.  Original  papers  should  be  called 
for  on  the  complete  digestion  of  proteids,  carbohydrates,  fats  or 
other  designated  topics  as  glands  of  the  digestive  tract,  ferments, 
mechanical  vs.  chemical  process  of  digestion,  etc. 

Lessons  4,  5.  Special  bread-making:  white  bread,  graham,  whole 
wheat,  gluten^  bran,  salt-rising. 

Lesson  6.  Plain  cakes,  muffins,  gems. 

Lesson  7.  Hospital  dietaries  for  special  feeding  of  the  sick. 
Discussion  as  to  the  value  and  method  of  calculating  the  same.  Spe- 
cial reference,  diabetes,  tuberculosis,  Bright’s  disease,  anemia,  etc. 
All  diet  lists  in  use  in  the  hospital  should  be  exhibited  in  the  diet 
kitchen  at  all  times. 

Lesson  8.  Special  feeding  continued,  emphasizing  gastrointes- 
tinal operative  cases  and  medical  diseases  of  the  alimentary  tract, 
typhoid,  gastric  ulcer,  etc. 

Lesson  9.  Infant  feeding:  preparation  of  special  milk  formulae 
and  other  foods  in  vogue,  condensed  milk,  malted  milk,  etc.  Special 
food  and  caloric  value. 

Lesson  10.  Planning  menu  for  summer  and  winter:  for  a child 
1 year,  3 years  and  10  years  of  age,  for  a man  working  on  a farm 
and  one  in  an  office;  also  for  any  specified  disease.  This  work  should 
be  done  by  the  pupils  and  each  menu  should  be  a properly  balanced 
ration. 

Lesson  11.  Review  Question  Box. 

Lesson  12.  Examination. 


18 


INTRODUCTION 


MINNESOTA  STATE  BOARD 

Preparatory  Course 

Practical  Work:  Preparing,  serving  and  clearing  of  trays.  Care 
of  refrigerator.  Feeding  of  helpless  patients.  Preparing  and  serv- 
ing of  liquids.  Practical  experience  in  food  serving  room. 

First  Year 

Theoretical  Work:  (Anatomy  and  Physiology  of  digestion.  Re- 
view subject  as  already  given  in  Anatomy,  i.  e. — mechanical  and 
chemical  processes,  absorption,  assimilation,  metabolism,  elimina- 
tion. ) 

Food  — definition  of,  source,  function,  composition,  classification 
and  food  adjuncts. 

Water  — minerals,  fats  and  oils,  carbohydrates  and  proteins  each 
studied  as  to  their  composition,  food  value,  digestion  and  compara- 
tive values. 

General  principles  to  be  observed  in  cooking  of  starch,  meat,  eggs, 
poultry,  game,  fish,  cereals  and  vegetables. 

Practical  Work : Twenty-four  two-hour  lessons  — individual  class 
work  under  dietitian.  (15  minutes  to  theory  and  remainder  of 
period  to  practical  work.) 

Practical  work  to  include  the  proper  methods  of  preparing  and 
serving:  Coffee,  tea,  cocoa,  chocolate,  beef  juice,  beef  broth,  chicken 
broth,  oyster  broth,  egg-nog,  albumin,  milk.  Cream  soups  (tomato, 
corn,  celery,  pea).  Toast,  croutons,  pulled  bread.  Bread  — graham, 
wheat,  whole  wheat,  gluten,  nut.  Light  desserts  — cornstarch,  gela- 
tin, ices,  ice  cream,  baked  apples.  Eggs  — soft-boiled,  poached, 
creamed,  custard,  omelet.  Beefsteak,  lamb  chops,  roast  beef,  roast 
lamb,  bacon,  sweetbreads,  scraped  beef.  Chicken  and  game.  Baked 
and  broiled  whitefish,  halibut,  bass,  brook  trout,  oysters.  Rice,  oat- 
meal, cream  of  wheat,  rolled  oats.  Potatoes  — baked,  boiled, 
creamed,  escalloped  and  stuffed.  Fruits  — stewed  and  fresh.  Sal- 
ads — French  salad  dressing,  cooked  salad  dressing,  mayonnaise. 
Vegetables. 


MONTANA  STATE  BOARD 

FIRST  YEAR 

Dietetics:  12  lessons  1 hour  each,  theoretical  and  practical  work. 
Simple  nourishments.  Hospital  diet  lists.  Times  of  feeding. 
Methods  of  feeding. 


STATE  BOARD  REQUIREMENTS 


19 


SECOND  YEA R 

Practical  work,  12  lessons:  Total  number  of  lessons  — classes, 
lectures,  and  demonstrations,  36  hours.  Division  of  time  for  prac- 
tical work.  Diet  kitchen,  2 months. 

NEBRASKA  STATE  BOARD 

FIRST  YEAR 

Dietetics:  12  hours,  1 hour  recitation  per  week.  Food-defini- 
tion, cost  of  food,  classification  and  composition.  Care  of  food. 
Perishable  foods;  care  of  milk;  ice  boxes.  Cooking  of  foods.  Meth- 
ods; effects  of  heat  on  different  foods.  Uses  of  food  in  the  body- 
digestion;  absorption;  assimilation  and  use  of  food.  Weights  and 
measures.  Diets,  soft,  light,  general;  use  of  thermometers  in  cook- 
ing; changing  F.  to  C.  Food  values  in  relation  to  nutritive  value. 
The  menu-general  principles  governing  the  construction  of  menu ; 
serving  of  food  to  the  sick ; setting  up  a tray.  Preparation  of 
food.  Cooking  of  food ; how  to  combine  ingredients.  Practical 
work.  Beverages,  preparation  and  serving,  egg  lemonade,  egg  nogs, 
albumin  water,  tea,  coffee,  cocoa,  chocolate,  etc.  Cooking  of  eggs. 
Milk  preparations;  eggs,  boiling,  poaching,  omelets,  custards,  jun- 
kets, cream  sauce,  etc.  Salads,  sandwiches,  cooking  of  rice. 

SECOND  YEAR 

Dietetics:  12  lessons,  1 hour  recitation  per  week. 

THIRD  YEAR 

Infant  feeding:  Modified  milk  and  other  formulae  (actual  dem- 
onstration ) . 


NEW  JERSEY  STATE  BOARD 

Theoretical  Dietetics 

Food : source,  composition,  classifications,  definitions,  adjuncts. 

Mineral  matter:  source,  functions. 

Water:  source,  functions  in  body;  varieties  of  drinking  water; 
source  of  disease. 

Beverages:  tea,  coffee,  cocoa,  chocolate;  nutritive  value;  physio- 
logical effects;  caloric  value  of  foods. 

Animal  foods:  milk,  constituents;  care  and  preservation;  bac- 
teria in  milk;  effect  of  heat;  adulterations,  contamination,  impuri- 
ties, derivatives,  digestibility;  composition,  comparison  of  human  and 
cow’s  milk. 


20 


INTRODUCTION 


Modification:  top  milk,  Baner  method;  certifications,  pasteuriza- 
tion; adaption  of  milk  for  the  sick;  the  uses  of  milk. 

Eggs:  composition,  test,  digestibility;  nutritive  value;  effect  of 
temperature;  advantages  and  disadvantages  in  use. 

Fish:  classes;  composition;  sign  of  freshness;  care;  nutritive 
value. 

Mollusks  and  crustaceans. 

Meats:  composition;  nutritive  value;  effects  of  heat;  compari- 
son of  raw  and  cooked  meat;  effect  of  hot  and  cold  water;  organs 
used  as  food;  preparations  of  meat  for  the  sick;  solid;  fluid,  con- 
centrated, predigested,  preservatives. 

Poultry:  game. 

Fats  and  oils:  source,  vegetable  and  animal;  functions;  digesti- 
bility; value  as  food;  vegetable  acids. 

Carbohydrates:  source,  functions,  nutritive  value. 

■General  principles  in  cooking  vegetables,  and  cereals.  Fruits; 
uses  in  dietary;  nuts;  food  adulterations. 

Sugars:  comparison  of  animal  and  vegetable  foods  (diets)  ; quan- 
tity of  food  required;  planning  menus;  caloric  value  of  foods;  com- 
puting calories  in  ordinary  diets. 

Feeding  of  infants:  capacity  of  infant’s  stomach;  diet  in  child- 
hood; caloric  value  of  infant  formulas. 

Diet  in  disease:  fevers  in  general  — typhoid;  digestion  of  foods; 
general  relation  of  food  to  special  diseases ; diseases  caused  by 
dietetic  errors;  food  required  for  special  conditions;  administration 
of  foods  for  the  sick. 

Diseases  especially  influenced  by  diet:  review  of  theory  and 
formulas ; classification  of  diets ; preparation  of  diets  in  special 
diseases. 


Practical  Dietetics 

Preparations  of  trays. — Beverages:  preparation  and  serving;  tea, 
coffee,  cocoa,  chocolate. 

Acid  beverages:  egg  lemonade,  wine  whey,  cream  of  tartar  drink, 
mulled  wine,  grape  wine,  Irish  moss  lemonade,  apple  water,  orange- 
ade, seltzer  and  orange,  egg  and  wine,  lemon  whey,  lemon  albumin, 
Stokes  brandy  and  egg  mixture,  sugar  syrup,  toast  water,  iced 
grape  juice. 

Milk  and  egg  beverages;  albuminized  milk,  fluffy  egg-nog,  egg  and 
brandy,  plum  egg-nog,  coffee  egg-nog,  malted  milk  with  egg,  mixed 
egg-nog,  chocolate  syrup,  egg  and  orange.  Soups : stock,  cream ; 
gruels.  Biscuit,  muffins. 

Meats,  fish  and  poultry,  etc. : meats  — broiled,  panned,  stewed, 
dressing  of  poultry,  broiling  of  poultry,  stewing  of  poultry;  oys- 
ters — panned,  stewed,  creamed,  broiled ; fish  — broiled,  boiled  with 


STATE  BOARD  REQUIREMENTS  21 

sauce;  sauce  — white  sauce  for  stewed  chicken,  tomato  sauce,  drawn 
butter. 

Salads  and  sandwiches:  plain  lettuce,  tomato,  celery  and  apple, 
fruit  salad,  French  dressing,  mayonnaise,  boiled  dressing,  sweet 
dressing  for  fruit  salad.  Sandwiches:  plain,  brown  bread,  lettuce, 
fancy  shapes,  olive,  rolled.  Baked  bananas. 

Cereals:  oatmeal,  cream  of  wheat,  hominy  grits.  Vegetables  — 
starchy;  potatoes  — baked,  stuffed  baked,  boiled,  mashed,  creamed; 
rice ; green  vegetables  — spinach,  celery,  tomatoes,  cauliflower,  string 
beans. 

Cooking  of  eggs:  boiling,  steaming,  poaching,  omelet  — three 
kinds,  eggs  in  cream  sauce,  eggs  in  tomato  sauce.  Preparing  baby 
food,  formulas. 

Desserts  and  sugars : boiled  custard,  baked  custard,  caramel 
boiled  custard,  snow  pudding,  gelatin  — sherry,  orange  and  lemon, 
charlotte  russe,  cooking  of  fruit,  serving  of  raw  fruit. 

Ice  cream;  sherbets  and  ices,  cake  — plain,  sponge,  wafers,  gen- 
eral review. 


NEW  YORK  STATE  BOARD 

Preliminary  Term 
Dietetics : 30  Periods 
Theory 

Water:  source,  function,  varieties  of  drinking  water,  source  of 
disease. 

Beverages:  tea,  coffee,  cocoa,  chocolate;  history  and  growth  of 
plants;  composition,  nutritive  value;  physiological  effects. 

Constituents  of  milk:  care  and  preservation;  bacteria  in  milk; 
effects  of  heat  on  milk;  adulteration;  digestibility;  value  of  skimmed 
milk,  whey,  buttermilk,  cheese. 

Infant  feeding:  comparison  of  human  and  cow’s  milk;  modifica- 
tion of  milk;  certified  milk;  capacity  of  infant’s  stomach;  symptoms 
considered  in  regulating  the  feeding  of  infants. 

Digestion  and  absorption:  review  subject  of  digestion  as  given 
in  anatomy,  i.  e.  mechanical  and  chemical  processes,  absorption,  as- 
similation, metabolism,  elimination  of  waste. 

Food:  source,  function,  food  adjuncts,  definition  of  food,  com- 
position, classification. 

Mineral  matter:  source  and  function. 

Carbohydrates:  why  so  called,  source,  function,  nutritive  value. 

General  principle  in  cooking  cereals,  vegetables,  fruits,  nuts  and 
sugars. 

Eggs:  composition;  test  for  freshness;  digestibility ; nutritive 
values ; effects  of  temperature ; advantages  and  disadvantages  in 
use. 


22 


INTRODUCTION 


Meat:  composition;  nutritive  value;  effect  of  hot  and  cold  water; 
•comparative  value  of  tea  and  broth;  raw  compared  with  cooked; 
organs  used  as  food;  gelatin. 

Poultry:  game. 

Fish:  classes;  composition;  signs  of  freshness;  care  of  fish;  nu- 
tritive value;  digestibility. 

Mollusks:  crustaceans. 

Fats  and  oils:  source,  animal  and  vegetable;  function;  digesti- 
bility; comparative  values  as  fuel  food. 

Practical 

Care  of  dining  room,  gas  range,  cooking  utensils,  ice  box  and 
contents. 

Preparation  of  trays:  how  to  make  them  attractive;  how  to  serve; 
quantity,  quality  and  temperature  of  food;  how  to  feed  helpless 
patients. 

Beverages:  water,  tea,  coffee,  cocoa,  chocolate,  wines,  fruit  juices, 
malted  milk,  prepared  foods. 

Milk:  pasteurizing,  sterilizing,  modification,  kumiss,  buttermilk 
(artificial)  and  whey. 

Eggs  in  various  forms  as  liquid  diet;  gruels. 

Milk  and  eggs  as  food;  custards;  junket;  white  sauce;  cottage 
cheese. 

Toast;  cereals;  cornstarch;  macaroni;  rice;  sandwiches. 

Starchy  vegetables,  legumes. 

Green  vegetables,  salads,  dressings  (cream  and  oily). 

Fruit,  fresh  and  cooked;  fruit  puddings. 

Soups,  stock  and  creamy;  broths. 

Broiled  meats,  giving  cuts. 

Chicken  and  game. 

Fish,  shell  and  scaly. 

Frozen  desserts;  sponge  cake;  wafers. 

If  the  pupils  are  not  assigned  to  a term  of  service  in  the  diet 
kitchen,  practice  in  preparing  and  serving  full  meals  should  be  given 
in  connection  with  this  series  of  lessons. 

Intermediate  Term,  Second  Half 
Dietetics:  20  Periods 
Theory 

Diet  in  childhood. 

Diet  in  disease. 

Food  values. 

Comparison  of  animal,  vegetable  and  mixed  diets. 

Calculating  dietaries. 

Planning  menus. 


STATE  BOARD  REQUIREMENTS 


23 


Practical 

During  the  term  the  nurse  in  charge  of  wards  should  make  prac- 
tical application  of  the  theory  of  dietetics  and  study  food  ordered 
for  patients  under  her  care. 

NORTH  DAKOTA  STATE  BOARD 

Preliminary  Term 

Dietetics : Preparing,  serving,  and  clearing  of  trays.  Care  of 
refrigerator.  Feeding  of  helpless  patients.  Preparing  and  serving 
of  liquids. 

FIRST  YEAR 

Theoretical  work:  (Partly  in  probation  period  and  applied  diet- 
etics in  senior  year.)  Anatomy  and  physiology  of  digestion.  Re- 
view subjects  as  already  given  in  anatomy,  i.e.,  mechanical  and 
chemical  processes,  absorption,  assimilation,  metabolism,  elimina- 
tion. Food-definition  of,  source,  function,  composition,  classifica- 
tion, and  food  adjuncts.  Water,  minerals,  fats,  and  oils,  carbohy- 
drates and  proteids,  each  studied  as  to  their  composition,  food 
value,  digestion,  and  comparative  values.  General  principles  to  be 
observed  in  cooking  starches  — cereals,  vegetables,  etc.  Proteids  — 
eggs,  meat,  etc. 

Practical  work : 24  two-hour  lessons  — individual  class  work  un- 

der dietetian.  (15  minutes  to  theory  and  remainder  of  period  to 
practical  work.)  Practical  work  to  include  the  proper  methods  of 
preparing  and  serving:  Coffee,  tea,  cocoa,  chocolate,  beef  juice, 
beef  broth,  chicken  broth,  oyster  broth,  egg-nog,  albumin,  milk; 
cream  soups  (tomato,  corn,  celery,  pea)  ; toast,  croutons,  pulled 
bread ; bread  — graham,  wheat,  whole  wheat,  gluten,  nut ; light  des- 
serts — cornstarch,  gelatine,  ices,  ice-cream,  baked  apples ; eggs  — 
soft  boiled,  poached,  creamed,  custard,  omelet;  beefsteak,  lamb-chops, 
roast  beef,  roast  lamb,  bacon,  sweetbreads,  scraped  beef;  chicken  — 
game;  baked  and  broiled  whitefish,  halibut,  bass,  brook  trout,  oys- 
ters; rice,  oatmeal,  cream  of  wheat,  rolled  oats;  potatoes  — baked, 
boiled,  creamed,  escalloped  and  stuffed ; fruits  — stewed  and  fresh ; 
salads  — French  salad  dressing,  cooked  salad  dressing,  mayonnaise. 

THIRD  YEAR 

Milk  modification  for  infants  according  to  different  formulae. 

OKLAHOMA  STATE  BOARD 

(Requirements  the  same  as  Arkansas.) 


24 


INTRODUCTION 


OREGON  STATE  BOARD 

Preliminary  Term 

Dietetics:  Simple  nourishments.  Hospital  diet  lists.  Times  of 
feeding.  Methods  of  feeding.  Preparation  of  the  following,  to  be 
served  to  patients: 

Milk,  cold  and  hot.  Malted  milk,  cold  and  hot.  Lemonade.  Beer. 
Gruel.  Egg-nog.  Orangeade.  Boot  Beer.  Soda-pop.  Buttermilk. 
Fruit  Juices.  Broth 

FIRST  YEAR 

Diet  Cooking:  12  practical  demonstrations,  2 hours  each. 


PENNSYLVANIA  STATE  BOARD 

Preliminary  Course 

SECOND  WEEK 

Serving  of  trays  and  feeding  helpless  patients.  Three  hours  daily. 
Two  Years  Course 

FIRST  YEAR 

Lecture  I.  Foodstuffs  and  their  classification. 

Lecture  II.  Principles  of  cooking. 

Lecture  III.  Beverages,  Milk. 

Lecture  IV.  Serving  of  food.  Combination  of  food. 

Probationary  Course.  Two  to  Four  Months 
Lecture  V.  Relation  of  diet  and  nutrition.  Lessons;  Twelve. 
Practical  demonstration  in  diet  kitchen  on  care  of  gas  range,  electric 
range,  cooking  utensils  and  ice  box.  Preparation  of  trays.  Feed- 
ing of  helpless  patients.  Preparation  of  food. 


SECOND  YEAR 

Lecture  I.  Carbohydrates;  their  sources,  food  values  and  prepara- 
tion. 

Meats;  their  food  values  and  methods  of  preparation. 
Eggs;  their  value,  tests  for  freshness,  and  preparation. 
Fish,  clams,  oysters;  their  food  value,  and  prepara- 
tion. 

Special  diets  in  different  diseases.  Lessons;  Twelve. 
Practical  demonstration  in  diet  kitchen,  preparing  and  serving  the 
different  varieties  of  food. 


Lecture  II. 
Lecture  III. 
Lecture  IV. 

Lecture  V. 


Three  Years  Course 

The  same  as  first  and  second  year’s  Course  with  the  addition  of 
the  following  matter : — Computing  cost  of  foods.  Computing  food 
values.  Planning  menus  for  people  in  health  and  disease.  Feed- 
ing of  children,  sick  and  well.  Dietary  for  special  diseases.  Prac- 
tical work  in  diet  kitchen  with  instructor. 


STATE  BOARD  REQUIREMENTS 


25 


TEXAS  STATE  BOARD 


Preliminary  Term 


Dietetics:  Classification  of  foods,  care  of  foods,  cooking  of  foods, 
serving  of  foods. 


FIRST  YEAR 


Tray  setting  and  food  serving;  feeding  of  helpless  and  delirious 
patients;  management  of  liquid  diet. 

SECOND  YEAR 


Milk  modification  for  infants  according  to  different  formulae; 
also  for  fever  patients  and  invalids.  It  is  recommended  that  con- 
tinued and  special  attention  be  given  to  dietetics,  throughout  the 
second  year. 


THIRD  YEAR 

Diet  kitchen  practice,  including  the  modification  of  milk,  one  to 
two  months. 


VERMONT  STATE  BOARD 

Dietetics:  Classification  of  foods,  care  of  foods,  cooking  of  foods, 
serving  of  foods. 

Tray-setting  and  food  serving:  feeding  of  helpless  and  delirious 
patients;  management  of  liquid  diet. 

WASHINGTON  STATE  BOARD 

(1)  Dietetics:  Food  values,  principles  to  be  observed  in  prep- 
aration of  food;  digestion,  mechanical  and  chemical  processes;  ab- 
sorption and  assimilation;  preparation  and  serving  of  simple  foods; 
foods  to  be  avoided  or  given  in  different  diseases. 

WISCONSIN  STATE  BOARD 

First  Year 

Probationary  Course.  Three  Months. 

Dietetics : Probationary  Course.  Three  Months.  Feeding  help- 
less patients.  Serving  liquid  diets  under  direction.  Charting  diets. 

Second  Term  January  3 to  May  31 

Dietetics. — Twelve  classes.  Theory,  one  half  hour.  Demonstra- 
tion, one  and  one-half  hours.  Review  physiology  of  digestion; 


26 


INTRODUCTION 


mechanical  and  chemical  processes;  absorption;  assimilation,  and 
elimination. 

Foods. — Classification,  composition,  and  function. 

Food  values. 

Principles  to  be  observed  in  the  preparation  of  foods. 

Practical  Dietetics. — Preparation  and  serving  of  the  following : 
Coffee,  tea,  chocolate,  cocoa,  broths,  hot  milk,  oyster  stew,  egg-nog, 
eggs  (poached,  scrambled,  jellied,  baked),  omelets,  custards,  toasts, 
cream  sauce,  light-desserts  (including  ice  cream),  beefsteak,  roasts, 
bacon,  sweet  breads,  fish,  chicken,  breakfast  foods,  vegetables,  fruits, 
and  simple  salads. 

Serving  of  trays. 


WYOMING  STATE  BOARD 

Practical 

Dietetics:  1.  Modify  milk:  sterilize,  pasteurize,  peptonize,  al- 
buminize. Make  such  preparations  as  egg-nog,  milk  punch,  wine 
whey,  junket,  cocoa,  etc. 

2.  Eggs:  Coagulation  of  albumin  by  heat  tests;  proper  methods 
of  cooking  and  different  ways  of  serving. 

3.  Meats,  fish,  oysters,  sweetbreads,  chicken,  birds,  etc. 

4.  Soups:  Cream  soups,  broth,  stocks,  beef  juices,  peptonized, 

etc. 

5.  (a)  Preparing  and  serving  tray  for  liquid  diet,  (b)  Pre- 
paring and  serving  tray  for  light  diet,  (c)  Preparing  and  serv- 
ing tray  for  full  diet. 

Theoretical 

1.  Food:  Definition,  classification,  composition. 

2.  Water:  Amount  in  body,  uses,  influence  on  digestion,  on 
absorption. 

3.  Salts:  Amount  found  in  body,  food  value. 

4.  Carbohydrates:  Source,  composition,  food  value. 

5.  Fats  and  Oils:  Digestion,  food  value. 

6.  Protein:  Composition;  divisions,  necessity  for,  digestion,  food 
value. 


STATE  BOARD  EXAMINATION  QUESTIONS 
IN  DIETETICS 


ALABAMA 

1917 

1.  Give  definition  of  food. 

2.  Name  (a)  the  chief  tissue  building  foods.  (&)  The  chief  heat 
and  force  producing  foods. 

3.  Name  three  forms  of  animal  foods. 

4.  What  class  of  vegetables  is  rich  in  proteins? 

5.  Outline  a diet  for  a convalescent  typhoid  fever  patient. 

6.  Name  three  reasons  why  it  is  desirable  to  cook  foods. 

7.  What  are  the  points  to  be  observed  in  cooking  meats? 

8.  What  is  the  proper  way  to  (a)  boil  an  egg?  (b)  Cook  oat- 

9.  Explain  the  difference  between  plain,  certified,  pasteurized 
and  sterilized  milk? 

10.  Mention  two  foods  you  might  give  an  infant  when  it  was  unable 
to  digest  milk. 

ARKANSAS 

1915 

1.  Name  the  secretions  which  act  on  the  food  in  the  mouth, 
stomach  and  intestines. 

2.  (a)  Define  digestion.  (6)  Define  absorption,  (c)  Where 
does  the  greater  amount  of  absorption  take  place? 

3.  What  do  we  mean  by  metabolism? 

4.  What  are  the  objective  points  in  cooking  foods? 

5.  Name  the  five  different  food  principles  or  food  stuffs,  necessary 
to  the  maintenance  of  the  body.  Example  of  each. 

6.  What  is  meant  by  a complete  food?  Tell  what  enzyme  acts 
upon  it  in  the  stomach. 

7.  What  effect  has  heat  on  egg  albumin?  How  should  an  egg  be 
cooked  to  make  it  most  digestible  ? 

27 


28 


INTRODUCTION 


8.  Give  rules  for  making  beef  juice  and  beef  broth.  Which  is 
more  nutritious?  Why?  What  is  the  serving  of  each? 

9.  What  should  be  considered  in  a diabetic  diet? 

10.  What  is  included  in  liquid  diet?  Soft  diet?  Light  diet?  Gen- 
eral diet? 

1916 

1.  Outline  a diet  of  liquids  for  twenty-four  hours,  taking  care  that 
the  patient  has  a variety  and  sufficiently  nourishing  quality. 

2.  How  should  a tray  be  set  for  serving  broiled  beef,  lettuce, 
baked  custard,  bread,  butter  and  tea? 

3.  (a)  Name  four  uses  of  water  in  the  body,  (b)  Name  three 
uses  of  minerals  in  the  body. 

4.  What  class  of  foods  are:  (a)  Tissue  builders?  (b)  Heat 
and  energy  producers? 

5.  Give  the  theory  of  cooking  starches. 

6.  {a)  Give  four  reasons  for  cooking  food.  (6)  Name  six  ways 
of  cooking  food. 


1917  — A 
Dietetics 

1.  In  what  foods  do  we  more  often  find  ptomain  poison,  and  how 
may  it  be  prevented? 

2.  State  length  of  time  required  to  cook  properly  the  following: 
Oat-meal,  rice  and  soft  boiled  eggs. 

3.  Outline  a day’s  menu  for  a diabetic  patient. 

4.  Name  a good  nutritive  enema. 

5.  What  is  meant  by  pre-digested  food?  Give  example. 

6.  Give  composition  of  cow’s  milk. 

7.  What  articles  of  food  would  you  include  in  liquid  diet,  soft 
diet,  light  diet,  regular  diet? 


1917  — B 

1.  Mention  the  foods  allowed  according  to  the  following  classi- 
fication: 1.  Liquid.  2.  Soft.  3.  Light. 

2.  State  reasons  for  adding  salads  to  a diet. 

3.  Name  the  five  most  important  food  compounds. 

4.  Name  some  of  the  points  to  be  considered  in  the  amount  of  food 
needed  by  an  individual. 

5.  (a)  Give  a good  method  for  preparing  beef  juice  and  {b)  State 
what  cuts  of  beef  are  best  for  the  purpose. 

6.  Why  is  a salt  free  diet  often  ordered  where  there  is  edma? 

7.  (a)  By  what  signs  do  you  know  a fresh  egg  without  break- 
ing? (6)  Which  are  more  easily  digested,  raw  or  soft  cooked 
eggs? 


STATE  EXAMINATION  QUESTIONS 


29 


8.  What  is  important  in  cooking  starchy  foods? 

9.  Tell  how  to  make  albumin  water. 

10.  What  are  the  uses  of  condiments?  Give  a list  of  them. 

CALIFORNIA 

1915 

1.  Name  the  five  food  principles  and  classify  them  according  to 
their  function. 

2.  Name  the  chief  tissue  building  foods;  the  chief  heat  and  force 
producing  foods. 

3.  Give  one  method  of  pre-digesting  milk. 

4.  What  effect  does  toasting  have  on  the  digestibility  of  bread? 

5.  What  articles  of  food  are  especially  to  be  avoided  in  nephritis? 

1916 

1.  Prepare  a table  giving  a classification  of  foods  and  an  example 
of  each  classification. 

2.  (a)  What  class  of  food  is  restricted  in  a rachitic  diet?  (b) 

What  class  of  food  is  increased  in  a rachitic  diet  ? 

3.  (a)  Name  five  foods  in  which  there  is  a comparatively  large 

amount  of  iron,  (b)  Name  five  foods  which  are  rich  in  calcium. 

4.  (a)  How  would  you  prepare,  bake,  and  serve  a potato?  (b) 

Which  is  more  nutritious  and  digestible,  a baked  or  a boiled  potato? 

5.  Give  a recipe  for  making  oatmeal  gruel. 

6.  (a)  What  is  the  most  serious  objection  to  giving  a bottle-fed 
infant  sterilized  milk?  (b)  What  is  your  care  of  pasteurized  milk 
after  it  has  been  removed  from  the  fire?  Give  reason. 

7.  (a)  What  foods  are  restricted  in  chronic  nephritis ? (b)  Give 

two  reasons. 

8.  Give  three  reasons  why  peas  and  beans  are  valuable  in  health, 
and  one  reason  why  they  are  unsuited  for  use  in  intestinal  disturb- 
ances. 

9.  (a)  What  do  you  understand  by  the  term  calorie?  (b)  Name 
six  (6)  points  which  influence  the  amount  of  food  required. 

10.  Give  the  names  of  the  enzymes  in  the  various  digestive  juices 
and  their  action  on  food  substances. 

1917— A 

1.  Which  of  the  food  principles  are  classed  as  organic?  Which 
as  inorganic? 

2.  What  foods  are  particularly  rich  in  proteins? 

3.  What  is  the  main  function  of  (a)  Fats?  (b)  Carbohydrates? 

4.  What  food  materials  are  classed  as  carbohydrates? 

5.  What  is  meant  by  metabolism? 


30 


INTRODUCTION 


6.  What  is  cellulose  and  of  what  particular  use  is  it  as  a food? 

7.  Mention  some  of  the  important  functions  of  water  in  the  sys- 
tem and  state  how  much  should  be  taken  daily. 

8.  Outline  a salt  free  diet  for  the  three  meals  of  a day. 

9.  Why  is  fried  food  not  good  for  invalids  and  small  children? 

10.  How  are  cereals  cooked?  Give  reasons  for  procedures. 

1917  — B 

1.  How  would  you  go  about  making  a dietary  for  a family  so  it 
would  be  well  proportioned? 

2.  {a)  How  many  calories  does  a man  require  doing  ordinary 
work?  (b)  What  is  the  caloric  value  of  1 gram  of  fat;  1 gram  of 
protein;  1 gram  of  carbohydrate? 

3.  What  are  the  uses  of  water  in  the  body? 

4.  Name  three  varieties  of  food  which  have  a laxative  effect. 

5.  Name  three  diseases  requiring  special  diet. 

6.  Of  what  is  mother’s  milk  composed  and  of  what  use  is  each 
constituent  in  the  growth  of  the  child? 

7.  Name  four  nitrogenous  foods. 

8.  Of  what  use  are  nitrogenous  foods  in  the  body? 

9.  Give  a list  of  food  for  each  of  the  following:  (a)  Light  diet- 
(5)  Liquid  diet.  ( c ) Soft  diet. 

10.  How  would  you  make  whey?  How  would  you  boil  an  egg? 

COLORADO 

1909 

1.  Mention  one  good  nutritive  enema. 

2.  What  is  included  under  the  head  of  liquid  diet? 

3.  How  do  you  make  albumin  water? 

4.  What  is  the  appearance  of  healthy  beef;  chicken;  fish? 

5.  How  would  you  feed  a typhoid  patient  the  first  week  he  gets 
solid  food? 

6.  Describe  all  the  correct  methods  you  know  of  preparing  food 
for  the  sick. 

7.  What  is  important  in  cooking  starchy  foods? 

8.  What  foods  contain  the  most  albumin? 

9.  If  you  wish  to  keep  the  juice  in  meat,  how  do  you  cook  it? 

10.  Have  you  had  any  special  training  in  dietetics?  Of  what  did 
it  consist?  Name  one  book  on  dietetics.  Do  you  own  a book  on 
dietetics? 

1911 

1.  (a)  Define  dietetics,  (b)  What  are  nitrogenous  foods  and 
what  is  their  chief  function? 


STATE  EXAMINATION  QUESTIONS 


31 


2.  ( a ) What  do  you  understand  by  predigested  foods?  (b)  By 
modified  milk? 

3.  Has  skimmed  milk  any  great  value  as  a food?  Give  reason. 

4.  (a)  By  what  signs  do  you  know  a fresh  egg  without  break- 
ing? (b)  Which  are  more  easily  digested,  raw  or  soft-cooked  eggs? 
(c)  Give  a proper  method  of  preparing  a soft-boiled  egg. 

5.  (a)  Which  has  the  higher  nutritive  value,  fish  or  meat?  ( b ) 
Which  is  more  easily  digested? 

6 (a)  By  what  signs  do  you  know  good  beef?  (b)  By  what 
signs  do  you  know  good  fish  ? 

7.  Give  a good  method  of  preparing  beef  juice  and  state  what 
cuts  of  beef  are  best  for  this  purpose. 

8.  (a)  What  is  included  under  the  head  of  light  diet?  (b) 
Why  is  butter  valuable  as  a food? 

9.  How  do  you  increase  the  digestibility  of  starchy  foods?  Give 
reason. 

10.  (a)  What  instruction  have  you  had  in  dietetics?  {b)  Give 
name  of  one  book  on  dietetics  with  which  you  are  familiar. 

1912 

1.  Define  dietetics. 

2.  What  processes  are  necessary  to  make  food  of  use  to  the  body? 

3.  Name  two  vegetables  containing  a large  proportion  of  carbo- 
hydrates. 

4.  What  food  principles  predominate  in  nuts? 

5.  Why  is  a salt  free  diet  often  ordered  where  there  is  edema? 

6.  How  are  broths  made?  Mention  two  ways  of  removing  fats- 
from  soups. 

7.  How  sterilize  water?  How  oxygenate  the  same  after  it  is 
sterilized  ? 

8.  What  do  you  understand  by  predigested  food?  By  modified 
milk? 

9.  Give  a good  method  for  preparing  beef  juice  and  state  what 
cuts  of  beef  are  best  for  this  purpose. 

10.  WThat  should  be  the  diet  of  a tubercular  patient  in  the  incip- 
ient stage? 


1913  — A 

1.  How  much  practical  work  have  you  had  in  dietetics?  Name 
text  book  used. 

2.  What  diseases  may  result  from  the  following:  improperly  bal- 
anced diet,  insufficient  food,  over  feeding,  and  lack  of  fresh  food? 

3.  By  what  signs  do  you  know  a fresh  egg  without  breaking? 
Which  are  more  easily  digested,  raw  or  soft  cooked  eggs  ? Give  a. 
good  method  of  preparing  a soft  boiled  egg. 


;32 


INTRODUCTION 


4.  What  is  included  under  the  head  of  light  diet?  Why  is  but- 
ter valuable  as  a food? 

5.  Has  skimmed  milk  any  great  value  as  a food?  Give  reason. 
What  do  you  understand  by  predigested  foods? 

6.  What  is  meant  by : “ certified  milk,”  “ pasteurized,”  “ modified 
milk”?  Outline  one. day’s  diet  for  a child  three  years  of  age. 

7.  What  should  be  the  diet  of  a tuberculosis  patient  in  the  in- 
cipient stage? 

8.  What  is  the  most  wholesome  way  of  cooking  meat  for  invalids  ? 
Name  the  kind  of  meats  they  should  have. 

9.  How  much  fluid  should  be  drunk  daily  under  ordinary  cir- 
cumstances? What  time  of  day  is  the  drinking  of  water  especially 
beneficial,  and  how?  How  make  albumin  water? 

10.  Classify  food  under:  source,  chemical  composition  and  func- 
tion. Give  a formula  for  a good  nutritive  enema. 

1913  — B 

1.  Define  dietetics. 

2.  Wliat  processes  are  necessary  to  make  food  of  use  to  the  body? 

3.  Name  two  vegetables  containing  a large  proportion  of  carbo- 
hydrates. 

4.  What  food  principles  predominate  in  nuts? 

5.  Why  is  a salt  free  diet  often  ordered  where  there  is  edema? 

6.  How  are  broths  made?  Mention  two  ways  of  removing  fats 
from  soups. 

7.  How  sterilize  water?  How  oxygenate  the  same  after  it  is 
-sterilized  ? 

8.  What  do  you  understand  by  predigested  food?  By  modified 
milk  ? 

9.  Give  a good  method  for  preparing  beef  juice  and  state  what 
cuts  of  beef  are  best  for  this  purpose. 

10.  What  should  be  the  diet  of  a tubercular  patient  in  the  incipient 
stage? 

1914  — A 

1.  Name  five  diseases  where  special  diet  is  necessary  in  overcom- 
ing the  disease. 

2.  What  is  included  under  the  head  of  light  diet?  What  are 
predigested  foods? 

3.  How  do  you  increase  the  digestibility  of  starchy  foods?  Give 
reason. 

4.  What  foods  should  be  avoided  if  there  is  a tendency  to  flatu- 
lency ? 

5.  Describe  the  process  of  making  tea,  giving  the  reason  for  this 
process. 


STATE  EXAMINATION  QUESTIONS  33 

6.  Wliat  is  lactose  and  where  found?  Name  the  substitute  for 
sugar. 

7.  What  is  “'top  milk”?  How  sterilize  milk? 

8.  Describe  the  best  method  of  cooking  steak.  How  do  you  make 
beef  juice? 

9.  Name  the  principal  elements  contained  in  foods. 

10.  What  is  the  general  opinion  of  the  efTect  of  alcohol  on  tuber- 
culous patients?  Name  the  beverages  that  are  of  great  benefit  in  this 
disease. 

1914  — B 

1.  Why  are  green  vegetables  and  fruits  a valuable  addition  to  a 
general  diet? 

2.  Describe  the  gradual  effect  of  increased  heat  on  the  white  of 
an  egg. 

3.  Why  are  meats  restricted  or  forbidden  in  cases  of  nephritis? 

4.  How  do  you  make  beef  tea  and  broths? 

5.  Mention  two  ways  of  removing  fat  from  soups. 

6.  Has  skimmed  milk  any  great  food  value?  Why? 

7.  By  what  signs  do  you  know  a fresh  egg,  good  beef,  and  fresh 
fish? 

8.  What-  is  fermentation?  Name  three  kinds. 

9.  What  are  nitrogenous  foods  and  what  is  their  chief  function? 

10.  Give  a formula  for  modified  milk  to  be  given  an  infant. 

1915 

1.  What  are  the  five  food  principles? 

2.  Name  two  articles  of  food  that  contain  all  five  food  principles. 

3.  What  would  be  lacking  in  the  diet  to  cause  the  diseases: 
rickets  and  malformation  of  bone,  anemia,  and  scurvy? 

4.  Give  the  two  common  tests  used  to  discover  the  presence  of 
glucose  in  a fluid. 

5.  At  what  temperature  must  milk  be  kept  to  prevent  bacteria 
from  growing?  Are  bacteria  present  in  all  milk? 

6.  How  is  milk  sterilized?  How  is  milk  pasteurized? 

7.  Tell  how  you  would  prepare  and  cook  vegetables. 

8.  What  meats  would  you  order  for  an  invalid  and  how  cook 
them  ? 

9.  When  is  a skim  milk  diet  ordered?  Name  three  kinds  of 
healthy  fermentation  of  foods. 

10.  What  is  meant  by  predigested  food,  modified  milk,  and  al- 
bumin water?  Name  three  diseases  that  require  special  diet. 

1916— A 

1.  What  food  contains  all  the  elements  necessary  for  the  mainte- 
nance of  life? 


34 


INTRODUCTION 


2.  Why  does  toasting  bread  make  it  more  digestible?  Give  recipe 
for  making  raw  beef  sandwich. 

3.  Which  contains  the  more  nourishment:  (a)  A glass  of  milk 
or  an  egg?  ( b ) 4 oz.  of  milk  or  4 oz.  of  beef  juice?  (c)  Two  eggs 
or  an  ordinary  helping  of  meat? 

4.  Name  three  substances  that  can  be  added  to  broths  to  make 
them  more  nourishing. 

5.  What  are  the  most  important  constituents  of  coffee  and  tea? 
Tell  how  to  prepare  each. 

6.  Name  the  fermentations  which  take  place  to  produce  the  fol- 
lowing: (a)  Raising  of  bread,  (&)  Souring  of  milk,  (c)  Making  of 

Yinegar. 

7.  Name  at  least  three  tissue  building  foods.  Name  at  least 
three  fuel  foods. 

8.  What  are  the  essential  points  in  cooking  starchy  foods?  State 
the  length  of  time  required  to  cook,  properly,  the  following:  (a) 
Oatmeal,  ( b ) Rice,  (<?)  Soft  boiled  egg. 

9.  At  what  temperature  must  milk  be  kept  to  prevent  bacteria 
from  growing  ? 

10.  Name  f'^ee  diseases  in  which  diet  is  of  supreme  importance. 
Outline  a diet  for  each. 

1916  _B 

1.  Name  the  different  fluids  that  act  upon  and  aid  in  the  diges- 
tion of  food. 

2.  Name  two  vegetables  containing  a good  proportion  of  carbo- 
hydrates. Name  two  vegetables  containing  a good  proportion  of 
salts;  of  protein. 

3.  Are  fats  valuable  as  food?  In  what  forms  and  for  what  dis- 
eases are  fats  given? 

4.  Why  is  food  cooked? 

5.  Tell  how  to  pasteurize  milk,  make  whey,  and  prepare  barley 
water. 

6.  What  is  autointoxication,  the  usual  cause,  and  by  what  signs 
would  you  know  it? 

7.  How  should  meat  be  cooked  to  retain  the  juices  and  flavor? 

8.  Define  calorie  ; cellulose  and  metabolism. 

9.  State  the  different  ways  in  which  food  can  be  preserved. 

10.  In  how  many  ways  can  eggs  be  served  to  an  invalid?  State 

the  effect  of  changing  heat  on  the  white  of  an  egg  (albumin). 

1916  — C 

1.  Name  the  five  principal  food  elements  and  the  function  of  each 
in  the  body. 

2.  Outline  the  process  of  digestion  and  assimilation. 


STATE  EXAMINATION  QUESTIONS 


35 


3.  What  would  be  the  prescribed  diet  in  a case  of  jaundice? 

4.  By  what  method  is  “top  ” milk  obtained  ? What  is  the  value 
of  milk  as  a food? 

5.  Give  the  best  method  for  preparing  eggs  for  the  sick?  What 
food  principle  is  lacking  in  eggs? 

6.  What  are  the  two  most  important  constituents  of  coffee  and 
tea?  Tell  how  to  make  each. 

7.  Name  four  suitable  forms  of  food  for  a patient  on  liquid  diet 
and  how  to  prepare  each. 

8.  Why  is  it  more  dangerous  to  give  cow’s  milk  to  an  infant  in 

summer  than  in  winter?  In  what  foods  do  we  find  the  following 
fermentations:  alcoholic,  lactic  and  acetic?  / 

9.  Define  and  tell  what  you  know  of  vegetarianism. 

10.  What  is  the  average  quantity  of  a nutritive  enema? 

1917  — A 

1.  What  is  food? 

2.  Tell  how  you  would  prepare  a cup  of  tea. 

3.  What  is  a calorie?  How  many  are  required  daily? 

4.  Define  digestion.  Where  does  it  take  place? 

5.  Of  what  benefit  is  the  cooking  of  food? 

6.  Why  is  milk  considered  a perfect  food? 

7.  What  would  you  eliminate  from  the  diet  of  a patient  with 
albuminuria?  What  diet  is  indicated? 

8.  Name  ten  items  for  the  following:  liquid  diet;  light  diet; 
regular  diet. 

9.  What  is  gavage?  Where  used? 

10.  Name  five  important  things  to  remember  in  preparing  and 
serving  a tray. 


1917  — B 

1.  Define  food.  Classify  foods. 

2.  Define  economical  food. 

3.  What  is  the  average  number  of  calories  needed  per  day  by 
the  human  body. 

4.  Define  cookery.  Give  objects  of  cooking  food. 

5.  State  three  essentials  to  success  in  the  serving  of  food  to  the 
sick. 

6.  Name  five  tissue  building  foods. 

7.  Why  is  the  value  of  skim  milk  not  much  less  than  that  of  the 
whole  milk? 

8.  Outline  a breakfast,  dinner  and  supper  for  a patient  suffering 
from  chronic  constipation. 

9.  Why  is  diet  so  important  in  tuberculosis? 

10.  Give  the  functions  of  water  in  the  body. 


36 


INTRODUCTION 

1918 


1.  What  is  food? 

2.  Name  the  compound  elements  of  which  food  is  composed. 
Give  examples  of  each. 

3.  Name  the  benefits  to  be  derived  from  the  cooking  of  food. 

4.  Give  your  method  of  preparing  beef  broth. 

5.  What  is  a calorie?  What  is  the  number  required  per  day? 

6.  What  food  principle  or  compound  element  would  you  elimin- 
ate from  the  diet  of  a patient  suffering  from  albuminuria?  What 
diet  is  so  often  used  in  the  treatment  of  this  condition? 

7.  Name  five  factors  which  influence  the  kind  and  amount  of 
food  taken. 

8.  Name  ten  articles  you  would  include  in  a liquid  diet.  Ten  ar- 
ticles you  would  include  in  a light  diet. 

9.  Give  a formula  for  a nutritive  enema. 

10.  Name  five  important  points  to  consider  in  preparing  and 
giving  the  patient  a tray. 


CONNECTICUT 
Dietetics  and  Hygiene 
June,  1909 

1.  Name  the  different  classes  into  which  food  may  be  divided. 

2.  Name  two  animal  and  two  vegetable  foods  which  contain  fat. 

3.  Prepare  a day’s  menu  for  a patient,  excluding  starchy  foods 
as  far  as  possible,  while  giving  a variety. 

4.  What  useful  function  may  be  performed  by  the  indigestible 
parts  of  vegetables  ? 

5.  Show  why  a mixed  diet  is  advisable. 

6.  Give  one  method  of  predigesting  milk. 

7.  Prepare  a day’s  menu  of  at  least  six  meals  for  a patient  with 
mild  fever,  excluding  milk,  but  giving  as  much  variety  as  permissi- 
ble in  a fluid  diet. 

8.  What  are  sweetbreads,  and  how  would  you  prepare  and  serve 
them  ? 

9.  Why  is  a thorough  cooking  especially  important  in  cereal  foods 
and  not  in  flesh  foods? 

10.  Write  the  rules  for  preparing  three  desserts  you  would  use  in 
feeding  a typhoid  fever  patient  during  convalescence. 

11.  Give  a list  of  fruits  you  would  recommend  for  their  laxative 
effect. 

January,  1910 

1.  Give  a brief  description  of  the  care  of  glass  drinking  tubes 
used  by  typhoid  patients. 


STATE  EXAMINATION  QUESTIONS  37 

2.  Give  recipe  for  (1)  partial  peptonisation  of  milk;  (2)  junket, 

3.  Mention  the  foods  allowed  according  to  the  following  classifi- 
cation: (1)  Liquid;  (2)  Soft;  (3)  Light. 

4.  How  would  you  render  the  following  sterile:  (1)  Woolen 
blankets;  (2)  Cotton  sheets;  (3)  Rubber  catheters;  (4)  Your 

5.  In  making  up  modification  of  milk  give  in  detail  from  the: 
time  you  receive  the  milk  until  you  give  it  to  the  infant  the  pre- 
cautions you  would  take  to  keep  certified  milk  pure. 

6.  Tell  what  you  know  of  either  tea  or  coffee,  its  production,, 
preparation,  use  and  abuse. 

7.  What  cuts  of  beef  would  you  select  for  the  following  purposes  % 
(1)  Beef  juice;  (2)  Roast  beef;  (3)  A tender  steak? 

8.  What  action  has  prolonged  cooking  on  (1)  starch  grains;  (2) 

albumin?  . . . 

9.  What  different  methods  would  you  employ  m cooking  chicken 

for  (1)  broth;  (2)  fricassee?  Why? 

10.  Give  minute  details  of  your  care  of  the  linen  used  on  the  bed 
of  a scarlet  fever  patient. 

January,  1911 

1.  Describe  the  diet  to  be  given  to  a patient  after  an  operation 
on  (a)  the  liver,  (6)  the  stomach. 

2.  What  diet  would  you  give  to  a patient  with  scarlet  fever? 
Give  your  reasons. 

3.  What  is  the  effect  in  cooking  (a)  meat,  (b)  vegetables? 

4.  State  why  green  vegetables  are  valuable  in  diets. 

5.  Give  the  preparation  of  ( a ) koumiss,  (b)  whey. 

6.  Give  a list  of  six  fluid  foods. 

7.  What  are  the  best  natural  disinfectants? 

8.  What  precautions  would  you  take  in  the  use  of  water  where 
the  supply  is  impure? 

9.  What  are  some  of  the  diseases  attributed  to  an  impure  water 

supply?  . 

19.  Describe  fully  one  method  of  ventilation  for  a sick  room. 


January,  1912 

1.  Of  what  use  is  gelatin  as  food? 

2.  What  points  must  be  observed  in  the  cooking  and  serving  of 
cereals  ? 

3.  Name  the  five  most  important  food  compounds. 

4.  Name  some  of  the  points  to  be  considered  in  the  amount  of 
food  needed  by  an  individual. 

5.  What  action  do  the  gastric  fluids  have  on  milk?  How  would 
you  prepare  milk  to  make  it  more  digestible? 


38 


INTRODUCTION 


6.  What  is  the  effect  of  toasting  bread? 

7.  State  your  reasons  for  adding  salads  to  a diet. 

8.  What  points  should  be  considered  in  selecting  a disinfectant? 

9.  In  what  ways  is  scarlet  fever  communicated? 

10.  What  precautions  would  you  take  for  both  your  patient  and 
yourself  before  leaving  quarantine  for  scarlet  fever? 

January,  1913 

1.  State  why  food  should  be  thoroughly  masticated  if  good  di- 
gestion is  to  result. 

2.  What  are  the  uses  of  fruit  in  a diet? 

3.  Define  the  terms  (a)  Hygiene,  (6)  Dietetics. 

4.  State  how  you  would  prepare  (a)  barley  water,  (b)  oatmeal 
gruel,  (c)  albumin  water. 

5.  Describe  fully  how  to  prepare  (a)  beef  broth,  (b)  mutton 
broth,  ( c ) beef  juice. 

6.  What  are  predigested  foods? 

7.  Why  is  the  study  of  dietetics  a valuable  asset  in  the  training 
of  a nurse  ? 

8.  State  what  you  know  of  the  reason  for  the  present  movement 
against  nurses  wearing  their  uniforms  on  the  street. 

9.  What  are  communicable  diseases?  Give  a list  of  them. 

10.  State  fully  how  you  would  disinfect  a room  in  a private  house 
after  a case  of  typhoid  fever. 


June,  1913 

1.  How  would  you  prepare  and  serve  (a)  soft  boiled  egg,  (b) 
poached  egg? 

2.  What  is  a salt  free  diet,  and  in  what  diseases  is  it  often  or- 
dered ? 

3.  Describe  fully  the  diet  for  a rheumatic  patient. 

4.  Describe  the  following  diets  and  tell  what  can  be  given  under 
the  different  headings:  (a)  Liquid,  (b)  Soft,  (c)  Light. 

5.  Give  the  preparations  of  a nutritive  enema. 

6.  How  is  lime  water  prepared?  Why  is  it  added  to  milk? 

7.  Give  some  of  the  essential  points  for  a nurse  to  observe  in 
serving  meals  to  (a)  a weak  convalescent,  (b)  a helpless  patient, 
( c ) an  unconscious  one. 

8.  What  are  the  uses  of  condiments?  Give  a list  of  them. 

9.  Has  a nurse  any  duties  in  a home  other  than  the  care  of  her 
patient? 

10.  Define  the  terms  (a)  contagion,  (b)  incubation,  ( c ) crisis,  ( d ) 
quarantine,  (e)  immunity. 

(Tabular  answers  where  possible.) 


STATE  EXAMINATION  QUESTIONS 


39 


January,  1914 

Dietetics  and  Home  Sanitation. 

1.  Why  is  a mixed  diet  necessary  to  good  health? 

2.  Give  some  ways  in  which  infectious  diseases  may  be  com- 
municated. 

3.  What  processes  are  necessary  to  make  food  of  use  to  the 
body? 

4.  Give  your  methods  of  preparing  (a)  Chicken  broth,  (6)  Clam 
broth,  ( c ) Milk  toast,  (d)  Oyster  Stew. 

5.  Give  the  classifications  of  food,  give  an  example  of  each,  stat- 
ing which  are  tissue  forming  and  which  are  heat  producing. 

6.  What  are  the  points  to  be  observed  in  cooking  (a)  Broths, 
(6)  Meat,  (c)  Cereals? 

7.  Give  all  the  important  duties  to  be  carried  out  in  the  care 
of  infectious  cases  in  a private  house. 

8.  Give  some  of  the  points  to  be  observed  in  the  modification  of 
milk. 

9.  State  fully  your  advice  to  a mother  as  to  diet,  etc.,  for  a child 
6 to  8 years  old  suffering  with  defective  nutrition. 

10.  Give  some  of  the  diseases  communicated  by  the  public  drinking 
cup.  / 

June,  1914 

1.  Name  the  principal  nitrogenous  food  substances  and  tell  where 
each  is  obtained. 

2.  What  causes  milk  to  become  sour? 

3.  What  effect  does  toasting  have  on  the  digestibility  of  bread? 

4.  Why  are  green  vegetables  which  contain  very  little  nourish- 
ment essential  to  health  ? 

5.  Give  three  menus  for  a dinner  for  a patient  allowed  solid 
food,  but  no  meat. 

6.  Describe  the  diet  of  a patient  with  scarlet  fever,  what  food 
product  is  omitted  at  what  stages,  and  why. 

7.  How  would  you  care  for  the  discharges,  clothing,  and  dishes 
of  a typhoid  fever  patient  in  a private  house? 

8.  What  precautions  would  you  take  in  nursing  a case  of  typhoid 
fever  for  personal  protection,  what  advice  would  you  give  the  family? 

9.  Give  a rule  for  making  tea,  coffee,  what  is  the  injurious  ele- 
ments in  each  one? 

10.  Give  some  reasons  why  a fluid  diet  should  be  given  in  febrile 
diseases. 

January,  1915 

1.  What  are  the  uses  of  water  in  the  body? 

2.  What  are  carbohydrates? 


40 


INTRODUCTION 


3.  Name  the  chief  tissue  building  foods;  and  the  chief  heat  and 
force  producing  foods. 

4.  What  conditions  should  be  considered  in  deciding  as  to  the 
amount  of  food  required? 

5.  What  effect  does  toasting  have  on  the  digestibility  of  bread? 

6.  What  food  principle  is  to  be  guarded  against  in  the  diet  of  a 
diabetic?  Name  some  foods  that  may  be  given. 

7.  Show  how  a nurse  may  become  a carrier  of  infection  from  one 
patient  to  another. 

8.  How  would  you  render  infected  floors,  carpets,  and  rugs  sani- 
tary? 

9.  Why  is  deep  breathing  of  vital  importance? 

10.  What  are  the  beneficial  effects  of  sunlight? 

June,  1915 

1.  What  do  you  understand  by  predigested  foods?  And  when  in- 
dicated ? 

2.  What  are  the  important  points  in  cooking  starchy  foods  ? 

3.  If  you  wish  to  keep  the  iuiee  in  meat,  how  do  you  cook  it? 

4.  Give  a good  method  of  preparing  beef  juice,  and  state  what 
cuts  of  beef  are  best  for  this  purpose. 

5.  Give  directions  for  making  whey. 

6.  Give  ingredients  of  two  nutritive  enemata. 

7.  Name  some  diseases  that  may  be  caused  by  the  following  er- 
rors in  diet:  (a)  Insufficient  food.  (6)  Over-feeding,  (c)  Im- 
properly balanced  diet. 

8.  Show  why  a certain  amount  of  exercise  in  the  open  air  and 
sun  is  important. 

9.  What  are  the  best  natural  disinfectants? 

10.  Give  reasons  for  the  present  movement  against  nurses  wear- 
ing their  uniforms  on  the  street. 

January,  1916 

1.  How  much  fluid  should  be  drunk  daily  under  ordinary  circum- 
stances? What  time  of  day  is  the  drinking  of  water  especially 
beneficial,  and  how? 

2.  Why  are  green  vegetables  and  fruits  a valuable  addition  to  a 
general  diet? 

3.  Why  are  meats  restricted  or  forbidden  in  a case  of  nephritis? 

4.  Outline  a diet  for  a case  of  albuminuria. 

5.  What  are  the  chief  characteristics  of  an  ideal  piece  of  toast? 

6.  State  the  length  of  time  required  to  cook  properly  the  follow- 
ing cereals:  rolled  oats,  rice,  cornmeal  mush. 

7.  How  would  you  make  a lemon  albumin;  an  egg  nog? 

8.  What  foods  should  be  avoided  in  rheumatism? 


STATE  EXAMINATION  QUESTIONS 


41 


9.  What  is  the  capacity  of  an  infant’s  stomach?  and  how  much 
would  you  feed  during  the  first  three  months? 

10.  Give  in  detail  your  care  of  the  linen  used  in  the  care  of  a 
scarlet  fever  case. 

June,  1916 

1.  What  is  lactose,  and  where  found? 

2.  What  is  meant  by  the  modification  of  milk? 

3.  Give  one  method  of  predigesting  milk. 

4.  Name  the  heat  and  energy  giving  foods. 

5.  Give  a list  of  tissue  building  foods. 

6.  What  is  the  chief  source  of  carbohydrates? 

7.  Why  is  the  saliva  an  important  factor  in  the  digestive  process? 

8.  Outline  a liquid  diet;  a soft  diet. 

9.  What  results  would  you  expect  from  overeating? 

10.  Prepare  the  meals  for  one  day  for  a diabetic  patient. 

January,  1917 

1.  Mention  three  points  to  be  considered  in  making  out  a menu. 

2.  Of  what  food  value  are  salads? 

3.  What  food  principles  predominate  in  nuts? 

4.  What  processes  are  necessary  to  make  food  of  use  to  the  body? 

5.  What  is  meant  by  caloric  value  of  food? 

6.  What  diet  would  you  give  to  an  anemic  patient,  if  the  matter 
were  left  to  your  discretion? 

7 . How  do  you  make  beef  broth  ? How  do  you  make  beef  extract  ? 

8.  Define  the  following:  (a)  Boiling.  ( b ) Steaming.  (c) 

Baking.  (d)  Boasting,  (e)  Broiling.  (/)  Frying, 

9.  Give  list  of  solutions  you  would  use,  and  time  of  exposure,  in 
the  disinfecting  of  clothing  and  utensils  following  the  care  of  a con- 
tagious case. 

10.  In  investigating  into  the  general  conditions  of  an  individual 
as  relates  to  hygiene,  what  points  would  you  consider? 

June,  1917 

1.  What  are  the  uses  of  mineral  salts  in  the  body? 

2.  What  are  the  chief  ingredients  in  fruits? 

3.  Mention  five  chemical  elements  in  the  body,  and  tell  how  they 
are  supplied  to  the  body. 

4.  Could  the  body  subsist  on  concentrated  foods  alone?  Give  rea- 
son for  your  answer. 

5.  Name  three  reasons  why  it  is  desirable  to  cook  foods. 

6.  What  are  carbohydrates? 

7.  Describe  your  method  of  making  an  omelet. 

8.  Why  should  infants  not  be  given  starches  unless  predigested? 


42 


INTRODUCTION 


9.  Give  recipe  for  egg-nog,  lemon  albumen. 

10.  What  is  included  in  household  hygiene? 

January,  1918 

1.  Why  is  it  essential  for  a nurse  to  have  a practical  knowledge  of 
dietetics  ? 

2.  Give  three  important  functions  of  fats,  as  a food  element. 

3.  Name  several  sources  of  fats  in  diet,  and  suggest  possible  sub- 
stitutes. 

4.  State  the  effect  of  coffee  on  the  system. 

5.  What  are  the  diet  requirements  in  anaemia? 

6.  Name  some  of  the  factors  apart  from  proper  diet  that  specially 
affect  the  digestion. 

7.  State  some  of  the  functions  of  water  in  the  body,  and  tell 
why  the  drinking  of  water  is  specially  necessary  in  cold  weather. 

8.  Explain  how  you  feed  an  unconscious  patient. 

9.  Will  sewer  gas  cause  disease?  State  cause  and  methods  of 
prevention  of  sewer  gas. 

10.  What  are  a nurse’s  responsibilities  concerning  public  health 
laws? 


DELAWARE 
June,  1914 

1.  Name  the  five  food  principles. 

2.  Name  a perfect  food.  Why  so  called? 

3.  How  should  the  average  patient  be  fed  as  regards  to  quan- 
tity, quality,  frequency?  Give  reasons  for  this. 

4.  Name  several  articles  of  food  that  have  laxative  values. 

5.  Name  five  ways  in  which  food  supplies  the  wants  of  the  body. 

June,  1916 

1.  Describe  fully  one  method  of  ventilation  for  a sickroom. 

2.  What  are  the  best  natural  disinfectants? 

3.  Define  the  term  (a)  Hygiene,  (b)  Dietetics. 

4.  What  is  the  technique  of  giving  rectal  feeding?  (b)  De- 
scribe preliminary  preparation. 

5.  (a)  Name  five  diseases  where  special  diet  is  necessary  in  over- 
coming the  disease,  (b)  Give  example  of  each. 

6.  Describe  the  diet  to  be  given  a patient  after  an  operation  on 
(a)  liver,  {b)  stomach. 

7.  State  why  "green  vegetables  are  valuable  in  diets. 

8.  (a)  What  is  cellulose?  (b)  Mention  two  foods  which  con- 
tain it.  (c)  In  what  condition  should  it  not  be  given? 


STATE  EXAMINATION  QUESTIONS 


43 


9.  State  bow  you  would  prepare  (a)  barley  water,  (b)  oatmeal 
gruel,  (c)  albumin  water. 

10.  Describe  fully  how  to  prepare  (a)  beef  broth,  (6)  mutton 
broth,  (c)  beef  juice,  ( d ) clam  broth. 

June,  1917 

1.  What  processes  are  necessary  to  make  food  of  use  to  the  body? 

2.  How  are  broths  made?  Mention  two  ways  of  removing  fat 
from  soups.  How  would  you  make  beef-brotli;  mutton  broth? 

3.  What  diseases  may  result  from  the  following:  Improperly 
balanced  diet,  insufficient  food,  overfeeding,  and  lack  of  fresh  food? 

4.  What  is  meant  by  “ certified  milk,”  “ pasteurized  milk,” 
“modified  milk”?  Outline  one  day’s  diet  for  a child  three  years 
of  age. 

5.  Define:  Cellulose,  dextrine,  lactose,  casein,  saccharin. 

6.  Mention  some  foods  you  would  not  give  in  the  following  dis- 
eased conditions  and  why:  Biliousness,  obesity,  diabetes,  gout, 
gastritis. 

7.  What  is  the  food  value  of  fats?  Wherein  do  they  differ  from 
carbohydrates?  Why  does  the  cooking  of  starch  in  fat  render  it  less 
digestible? 

8.  Name  the  five  fundamental  food  principles.  ( a ) Which  of 
these  principles  do  eggs  contain?  Which  of  these  principles  does 
milk  contain?  Which  of  these  principles  do  cereals  contain? 

9.  Define  the  following:  (a)  Boiling.  (b)  Stewing.  ( c ) 

Steaming.  ( d ) Fricasseeing.  (e)  Baking.  (/)  Roasting.  (g) 
Frying.  ( h ) Broiling.  ( i ) Pan-broiling,  (j)  Braising. 

10.  Give  breakfast,  dinner  and  supper  for  a diabetic  patient. 

December,  1917 

1.  Give  some  ways  in  which  infectious  diseases  may  be  communi- 
cated. 

2.  Give  all  the  important  duties  to  be  carried  out  in  the  care  of 
infectious  cases  in  a private  home. 

3.  How  would  you  render  infected  floors,  carpets  and  rugs  sani- 
tary? 

4.  Give  two  ways  of  peptonizing  milk.  How  is  milk  pasteurized? 
How  is  it  modified?  How  is  it  sterilized? 

5.  What  do  you  understand  by  food  “ value  ” of  any  article  of 
food?  Name  two  foods  that  have  great  food  value,  and  two  that 
have  little  food  value. 

6.  Give  a list  of  easily  digested  meats,  (a)  Describe  method 
of  cooking  one  of  these.  (6)  Name  those  you  would  not  give  an  in- 
valid, giving  reasons. 


44 


INTRODUCTION 


7.  What  food  principle  is  to  be  guarded  against  in  the  diet  of 
a diabetic?  Name  some  foods  that  may  be  given.  Name  some  foods 
that  should  not  be  given. 

8.  (a)  What  technique  do  you  observe  in  giving  a rectal  feeding? 
(5)  Give  one  formula. 

9.  What  are  the  essential  points  in  cooking  starched  food?  How 
should  meat  be  cooked  in  order  to  retain  its  juices?  How  should 
meat  be  cooked  if  it  is  desired  to  extract  the  juices? 

10.  Outline  the  process  of  digestion  — naming  digestive  juices  — 
ferments  found  in  each  — and  class  of  food  acted  upon  by  the  dif- 
ferent ferments. 


DISTRICT  OF  COLUMBIA 

1908 

1.  Name  three  foodstuffs  rich  in  albumin  in  the  order  of  their 
importance. 

2 Describe  process  of  digestion  and  absorption  of  albuminoids. 

3.  What  is  the  object  of  cooking  vegetables  and  cooking  meats? 

4.  Give  frequency  of  feeding  patient  on  liquid  diet  and  on  plain 
diet;  why  the  difference? 

5.  Name  any  two  diseased  conditions  which  may  be  brought  about 
by  dietetic  error;  state  how. 

1909 

1.  Name  the  different  classes  of  foodstuffs  and  give  an  example 
of  each. 

2.  What  are  the  chief  ingredients  in  fruits? 

3.  Describe  the  action  of  the  gastric  juice  on  food. 

4.  State  the  length  of  time  required  to  cook  properly  the  follow- 
ing cereals:  rolled  oats,  rice,  and  cornmeal  mush. 

5.  Give  the  two  complete  food  products  furnished  by  the  animal 
kingdom. 

1915 

6.  (a)  What  effect  would  an  exclusive  diet  of  animal  food,  and 
its  use  in  excess  have  upon  the  human  system?  (6)  State  the  rea- 
son. 

7.  ( a ) Of  what  are  carbohydrates  composed?  (b)  What  be- 
comes of  the  excess  taken  into  the  body? 

8.  (a)  Of  what  value  are  proteins  and  what  do  they  contain? 
(b)  Name  several  kinds  of  food  containing  proteins  and  state  what 
condition  will  occur  if  a sufficient  quantity  is  not  supplied. 

9.  Where  does  the  main  absorption  of  food  take  place? 

10.  Give  a list  of  food  that  may  be  given  a diabetic  patient. 


STATE  EXAMINATION  QUESTIONS 


45 


1917 

1.  What  is  important  in  the  cooking  of  starchy  foods? 

2.  Do  you  own  a book  on  Dietetics?  Give  name. 

3.  Describe  a balanced  meal  for  a healthy  adult. 

4.  (a)  What  is  the  food  value  of  carbohydrates?  (5)  Name 
several  foods  belonging  to  that  class. 

5.  (a)  When  a patient  is  suffering  from  hyperacidity  what  class 
of  food  should  be  given?  (b)  State  reason  and  name  two  foods  that 
may  be  given. 

6.  (a)  What  class  of  foods  has  the  greatest  caloric  value?  ( b ) 
What  is  caloric?  A calorie? 

7.  What  are  the  main  objects  in  cooking  food? 

8.  What  is  the  length  of  time  required  for  broiling  (over  coals) 
beefsteak  one  inch  thick? 

9.  How  would  you  prepare  creamed  sweetbreads? 

10.  What  is  most  essential  in  selecting,  preparing,  and  serving 
food  for  an  invalid? 

11.  What  are  nitrogenous  substances?  (a)  What  are  their  uses 
in  the  body? 

1918 

1.  (a)  What  is  meant  by  the  strength  of  a solution?  (b)  Give 
example. 

2.  In  how  much  water  would  you  have  to  dissolve  a (5  gr.)  tab- 
let of  bichloride  of  mercury  to  make  a solution  of  ( 1-2,000)  ? 

3.  (a)  When  digitalis  has  been  administered  to  a patient  for 
some  time,  what  is  the  most  important  toxic  symptom?  (b)  Give 
treatment. 

4.  (a)  Define  diuretic,  hemostatic,  emetic,  diaphoretic,  (b)  Give 
example  of  each. 

5.  (a)  What  is  the  surest  method  of  administering  drugs  to  ob- 
tain the  desired  effect?  (b)  State  reason. 

6.  (a)  Name  one  animal  food  that  contains  all  the  elements 
necessary  for  maintenance  of  life,  (b)  Of  what  is  it  composed? 

7.  ( a ) Where  does  absorption  take  place  chiefly ? (b)  Define 

assimilation. 

8.  Name  several  foods  that  have  high  caloric  value. 

9.  Why  are  fats  valuable  as  food? 

10.  Give  the  approximate  caloric  value  of  1 grain  of  proteins, 
fats,  carbohydrates. 

FLORIDA 

1916 

1.  When  dietetic  treatment  is  indicated  what  foods  would  you 
avoid  ? 


46 


INTRODUCTION 


2 How  would  you  cook  potato  to  avoid  loss  of  salts  and  the 
potato  not  be  soggy? 

3.  To  what  do  tea,  coffee  and  chocolate  or  cocoa  owe  their  stim- 
ulating effect? 

4.  What  is  the  principal  protein  in  fish? 

5.  (a)  What  ill  effects  are  likely  to  follow  the  over  use  of  sugar? 
( b ) Why  ? 

6.  (a)  How  would  you  sterilize  water?  (b)  How  oxygenated 
after  sterilized? 

7.  What  is  the  principal  point  to  be  remembered  in  cooking  eggs? 

8.  If  gelatin  is  boiled  for  a time  what  happens? 

9.  What  form  of  carbohydrate  is  found  in  the  oyster? 

10.  Why  is  water  of  no  fuel  value"  to  the  body? 

11.  In  which  of  the  food  principles  is  milk  deficient? 

12  (a)  Why  are  roots  and  tubers  not  easily  digested?  (b)  In 
what  disorder  are  they  valuable? 

13.  (a)  Name  the  non-nitrogenous  food  stuffs,  {b)  Their  func- 
tion in  the  body. 

14.  In  what  are  proprietary  farinaceous  foods  deficient? 

15.  Given  care  of  dietetic  patient  and  instructions  to  nourish, 
what  would  you  eliminate? 

June,  1917 

1.  Define  Ophthalmia  Neonatorum? 

2.  What  is  the  most  essential  treatment  for  a nurse  to  give  in  a 
case  of  Ophthalmia  Neonatorum? 

3.  Why  should  whooping  cough,  pertussis  be  treated  seriously? 

4.  What  are  two  of  the  complications  of  pertussis  and  measles? 

5.  What  would  a nurse  do  in  case  of  rickets  if  she  could  not  get 
a physician? 

6.  Why  should  mothers  be  encouraged  to  nurse  their  babies  from 
the  breast? 

7.  When  preparing  milk  for  infants,  name  three  very  essential 
things  to  remember. 

8.  At  what  temperature  F.  should  the  milk  be  given  to  a baby? 
Why? 

9.  How  often  should  a premature  infant  be  fed,  and  in  what 
quantities? 

10.  How  would  you  correct  scurvy  in  an  infant? 

October,  1917 

1 Give  one  formula  for  a nutritive  enema 

2.  What  do  you  understand  by  predigested  food? 

3 What  is  meant  by  “certified  milk,”  “pasteurized,”  “modified 
milk  ”? 


STATE  EXAMINATION  QUESTIONS 


47 


4.  Give  method  of  toasting  bread  and  state  object  of  toasting. 

5.  Outline  one  day’s  diet  for  a child  three  years  of  age. 

6.  What  are  sweetbreads,  how  would  you  prepare  and  serve  them  ? 

7.  Mention  foods  allowed  according  to  the  following  classification: 
Liquid,  soft,  light. 

8.  What  action  has  prolonged  cooking  on  starch  grains,  on  albu- 
men? 

9.  Give  your  reason  for  adding  salads  to  your  regular  diet? 

10.  How  would  you  prepare  and  serve  a soft  boiled  egg? 

11.  What  is  a calorie? 

12.  What  foods  are  withheld  in  diphtheria,  diabetes,  gout? 

13.  Under  what  conditions  would  you  give  a salt  free  diet? 

14.  Outline  daily  care  of  the  refrigerator. 

15.  In  what  cases  would  you  give  only  vegetables  growing  above 
the  ground? 

June,  1918 

1.  What  vegetables  supply  about  the  same  food  elements  for  the 
system  as  meats? 

2.  What  is  meant  by  a perfect  food? 

3.  Name  the  nutritive  elements  of  the  body. 

4.  What  is  meant  by  a mixed  diet? 

5.  Name  six  important  sources  of  Proteins. 

6.  Name  three  important  sources  of  Fats. 

7.  Name  five  important  sources  of  Iron. 

8.  What  use  is  water  in  the  body? 

9.  How  and  where  is  water  absorbed? 

10.  Outline  diet  for  convalescent  Dysentery  case. 

11.  Describe  process  for  making  beef  juice. 

12.  Outline  diet  for  child  from  12  to  18  months  of  age. 

13.  Outline  diet  for  nursing  mother. 

14.  What  drugs  are  readily  taken  into  the  milk,  and  to  be  avoided 
by  the  nursing  mother? 

15.  What  is  a calorie? 

GEORGIA 
April,  1917 

1.  What  are  the  principal  chemical  elements  in  the  body? 

2.  What  is  the  value  of  food  to  the  human  body? 

3.  What  is  the  food  value  of  milk? 

4.  Define  sterilization;  pasteurization;  state  the  advantages  of 
each. 

5.  Name  three  of  the  most  nitrogenous  foods. 

6.  In  cooking  starchy  foods,  such  as  cereals,  what  should  be  re- 
membered ? 


48 


INTRODUCTION 


7.  ( a ) How  would  you  cook  an  egg  soft?  (b)  Which  is  more 
digestible,  a soft  cooked  egg  or  a raw  egg? 

8.  What  is  a calorie? 


November,  1917 

1.  (a)  Mention  foods  that  are  substitutes  for  meats,  (b)  Why 
is  meat  not  a perfect  food?  (c)  Why  is  a mixed  diet  necessary  to 
health  ? 

2.  State  the  food  value  of  green  vegetables. 

3.  What  value  has  sugar  as  a food? 

4.  Why  do  we  toast  bread? 

5.  What  should  be  the  diet  for  acute  nephritis? 

6.  What  food  principle  is  to  be  guarded  against  in  the  diet  of  a 
diabetic? 

7.  Name  two  articles  of  food  which  are  carbohydrates,  two  that 
are  fats,  two  that  are  proteins. 

8.  What  would  you  consider  the  proper  diet  for  a child  two  years 
old?  Give  its  menu  for  one  day. 

ILLINOIS 
January,  1911 

1.  Define  food  and  name  the  five  principles. 

2.  What  are  some  of  the  uses  of  water  in  the  body? 

3.  What  physical  and  mental  conditions  decrease  the  secretion 
of  the  digestive  juices? 

4.  Discuss  the  value  of  (a)  Milk,  (6)  Beef  Tea,  ( c ) Beef  Juice. 

5.  Name  some  diseases  that  may  be  caused  by  the  following  er- 
rors in  diet:  ( a ) Insufficient  food,  (b)  Lack  of  fresh  food,  (c) 
Overeating,  ( d ) Improperly  balanced  diet. 

JULY,  1911 

1.  Discuss  feeding  the  sick,  under  the  following  headings:  Gen- 
eral rules,  appetitie,  the  tray. 

2.  Define  food.  Name  the  different  classes  of  foodstuffs,  accord- 
ing to  their  chemical  composition,  and  give  the  special  function  of 
each. 

3.  What  is  meant  by  “ certified  milk,”  “ pasteurized  milk,”  “ modi- 
fied milk”? 

4.  Outline  one  day’s  diet  for  a normal  child  three  years  of  age. 

5.  What  diseases  may  result  from:  improperly  balanced  diet,  in- 
sufficient food,  overfeeding,  lack  of  fresh  food? 

January,  1912 

1.  Classify  food  under  (a)  source,  (b)  chemical  composition,  (c) 
function. 


STATE  EXAMINATION  QUESTIONS 


49 


2.  Describe  the  gradual  effect  of  increased  heat  on  white  of  an  egg 
( albumin ) . 

3.  What  is  lactose  and  where  found? 

4.  (a)  Of  what  use  is  sugar  in  practical  dietetics?  (b)  What 
is  the  substitute  for  sugar,  and  where  found? 

5.  What  are  the  chief  sources  of  fat  in  a general  diet? 

6.  (a)  What  are  the  food  uses  of  water?  (b)  What  is  distilled 
water  and  why  not  used  as  a beverage? 

7.  Discuss  diet  in  tuberculosis. 

July,  1912 

1.  (a)  Give  the  theory  of  cooking  starch.  (6)  What  secretions 
assist  in  the  digestion  of  starch  ? 

2.  (a)  What  are  the  characteristics  of  an  ideal  piece  of  toast? 
(b)  How  is  toast  to  be  served? 

3.  (a)  Why  does  milk  become  sour?  (b)  Is  sour  milk  harm- 
ful? (c)  What  preventive  measures  can  be  used  in  summer  to  keep 
milk  from  becoming  sour? 

4.  (a)  Define  foodstuffs,  (b)  What  are  the  uses  of  foods? 

5.  (a)  What  is  meant  by  calorie?  (b)  How  many  calories  are 
needed  by  the  average  adult  in  health? 

6.  Describe  five  ways  of  preparing  milk  and  eggs,  either  separately 
or  together,  with  which  to  vary  a liquid  diet. 

7.  Name  four  points  which  should  be  considered  in  the  feeding 
of  patients. 

8.  What  changes  take  place  in  the  making  of  wheat  flour  into 
bread  ? 


November,  1913 

1.  (a)  What  reaction  has  saliva?  (b)  Name  digestive  process 
which  commences  in  the  mouth. 

2.  What  is  food? 

3.  What  is  the  essential  point  in  the  nursing  care  of  diabetic 
patient? 

4.  Give  a menu  for  a patient  on  “ soft  diet.” 

5.  (a)  How  is  milk  peptonized?  (b)  How  is  milk  pasteur- 
ized? 

6.  What  is  meant  by  “ modification  of  milk  ”? 

7.  How  would  you  prepare  barley  water? 

December,  1913 

1.  What  is  a calorie? 

2.  (a)  How  do  you  make  albumin  water?  (6)  How  do  you  make 
junket? 


50 


INTRODUCTION 


3.  What  is  a great  danger  in  frequent  handling  of  milk,  such  as 
transferring  from  one  vessel  to  another? 

4.  What  is  the  principal  composition  of  eggs? 

5.  Where  is  water  chiefly  absorbed? 

6.  Name  two  well  known  food  products  containing  starch. 

7.  How  would  you  make  an  egg  omelet? 

March,  1914 

1.  What  reaction  has  mother’s  milk? 

2.  What  and  were  are  villii? 

3.  (a)  What  is  metabolism?  (b)  Describe  two  phases. 

4.  ( a ) What  is  the  technique  for  giving  rectal  feeding?  (b) 
Describe  preliminary  preparation. 

5.  What  are  the  active  principles  of  tea  and  coffee? 

6.  Why  is  toasted  bread  more  digestible  than  fresh  bread? 

7.  Why  do  some  cereals  require  long  cooking?  Mention  three. 

July,  1914 

1.  When  and  why  is  a salt  free  diet  frequently  ordered? 

2.  What  is  the  advantage  of  sufficient  mastication  of  food? 

3.  Why  are  fats  easily  assimilated? 

4.  ( a ) Prepare  beef  juice.  (b)  Prepare  beef  broth,  (c)  De- 
scribe nutritive  value  of  each. 

5.  Why  is  the  continued  use  of  predigested  foods  not  advisable? 

6.  In  what  disease  is  low  protein  diet  ordered? 

July,  1914 

1.  Give  uses  of  food. 

2.  What  are  the  differences  between  cow’s  and  human  milk? 

3.  (a)  What  do  you  understand  by  modified  milk?  ( b ) By  cer- 
tified milk? 

4.  Why  is  it  necessary  to  restrict  starches  as  well  as  sugar  in  the 
treatment  of  diabetes? 

5.  Mention  some  reasons  why  solid  food  is  withheld  or  restricted 
when  there  is  a high  temperature. 

6.  Mention  two  foods  often  given  infants  when  they  are  unable 
to  digest  milk. 

7.  Mention  some  points  to  be  remembered  when  serving  food  to  a 
patient. 

January,  1915 

1.  Why  is  it  necessary  to  restrict  starches  as  well  as  sugar  in  the 
treatment  of  diabetes? 

2.  (a)  Why  is  lime  water  added  to  milk?  (6)  What  is  the 
amount  usually  used? 

3.  How  is  the  amount  of  carbohydrate  increased  in  cow’s  milk? 


STATE  EXAMINATION  QUESTIONS 


51 


4.  (a)  Describe  a method  of  making  beef-tea  and  give  reasons  for 
procedure.  (6)  Which  cut  is  best  for  beef-tea  and  why? 

5.  (a)  In  what  condition  is  fat  a particularly  valuable  article 
of  diet?  (b)  When  must  fats  be  withheld  or  given  in  limited  pro- 
portions ? 

6.  What  is  the  action  of  bile? 

7.  {a)  Mention  some  essential  points  in  the  care  of  milk  and 
state  reasons.  ( b ) How  much  milk  would  you  give  a baby  one  week 
old  at  a time,  and  how  often  would  you  feed  it? 

April,  1915 

1.  Classify  food  principles  and  give  their  uses  in  the  body. 

2.  Give  one  meal  for  each  of  the  following  diseases:  (a) 
Diabetes,  (b)  Tuberculosis.  ( c ) Bright’s  Disease.  ( d ) Ulcerated 
Stomach. 

3.  Mention  the  ferments  of  the  pancreatic,  and  their  action. 

4.  What  foods  should  be  avoided  or  restricted  in  rheumatism? 

5.  Give  a typical  (a)  light  diet,  (b)  soft  diet,  (c)  full  diet. 

6.  How  would  you  make  a cup  of  tea,  coffee,  cocoa,  albumin? 

7.  How  should  cereals  be  cooked? 

July,  1915 

1.  Give  the  value  of  each  fundamental  food  principle. 

2.  In  modification  of  cow’s  mifk  for  infant’s  use,  what  would 
you  do  to  reduce  the  protein?  Increase  the  fat?  Increase  the  carbo- 
hydrate? 

3.  Name  three  diseases  requiring  a special  diet  and  outline  one 
meal  for  each  disease. 

4.  ( a ) How  are  meats  cooked  to  retain  the  juices?  (b)  To  ex- 
tract the  juices? 

5.  Name  four  secretions  that  aid  digestion  and  state  where  each 
comes  in  contact  with  the  food. 

6.  ( a ) Describe  proper  diet  for  nursing  mother  or  wet  nurse. 
(6)  Outline  diet  for  constipation. 

7.  (a)  Describe  method  of  feeding,  character  and  quantity  of  food 
for  premature  infant.  (5)  Under  what  conditions  would  you  awaken 
a sleeping  patient  to  give  him  food? 

October,  1915 

1.  (a)  What  is  chyme?  (b)  What  is  chyle?  (c)  What  do  you 
understand  by  absorption  ? 

2.  Describe  the  process  of  breadmaking  and  state  the  reason  for 
taking  the  various  steps. 

3.  {a)  What  is  milk?  (b)  What  causes  milk  to  sour?  ( c ) 
Compare  nutritive  value  of  milk  with  meat  or  eggs. 


52 


INTRODUCTION 


4.  What  is  the  chief  food  principle  in  each  of  the  following  — rice, 
potatoes,  cheese,  peas  and  yolk  of  egg? 

5.  (a)  What  are  the  chief  uses  of  condiments?  Name  five  con- 
diments. ( b ) Give  three  reasons  for  cooking  foods. 

6.  (a)  Name  two  forms  of  sugar  and  state  in  what  food  each  is 
found.  (b)  Why  cannot  a young  infant  digest  starch? 

7.  Providing  an  infant’s  formula  contains  4%  fat  — 6%  sugar 
and  1.5%  proteid, — its  stools  are  loose  and  number  3 to  6 per  day, 
— if  on  your  own  responsibility,  how  would  you  change  the  formula  ? 

January,  1916 

1.  (a)  Describe  a balanced  meal  for  a healthy  adult,  (b)  For 
a “ light  diet  ” patient. 

2.  In  what  places  and  under  what  names  is  food  stored  in  the 
body? 

3.  {a)  Name  four  foodstuffs  containing  a large  amount  of  starch. 
(&)  Four  largely  proteid.  (c)  Two  largely  fat. 

4.  How  would  you  prepare  a steak  for  a patient? 

5.  What  foods  would  you  avoid  giving  in  a case  of  rheumatism 
and  chronic  nephritis? 

6.  (a)  Outline  a diet  list  for  a robust  school  child,  giving  foods 
for  each  meal  and  hours  of  meals,  (b)  Would  you  allow  anything 
to  eat  between  meals?  If  so,  what? 

7.  Why  is  the  continued  use  of  predigested  foods  not  advised? 

April,  1916 

1.  ( a ) How  would  you  serve  soups?  (b)  Discuss  their  dietetic 
value. 

2.  Give  list  of  articles  to  be  excluded  from  the  diet  of  any  pa- 
tient. 

3.  Give  points  in  the  feeding  of  helpless  patients. 

4.  ( a ) Give  a list  of  vegetables  permissible  to  chronic  diabetic 
patient,  (b)  What  breads  are  allowed? 

5.  What  kinds  of  foods  would  you  avoid  in  heart  disease? 

6.  (a)  What  is  a farinaceous  diet?  (&)  Name  two  tissue  build- 
ing foods.  Name  two  heat  producing  foods.  Name  two  energy  pro- 
ducing foods. 

7.  Describe  the  proper  care  of  food. 

July,  1916 

1.  What  is  the  chief  food  principle  in  each  of  the  following:  (a) 
fish,  (b)  lean  mutton,  (c)  cream,  ( d ) cheese,  ( e ) barley  flour? 

2.  {a)  Give  the  percentages  of  the  chief  food  principles  present 
in  standardized  cow’s  milk,  (b)  What  is  the  soluble  portion  of  the 


STATE  EXAMINATION  QUESTIONS 


53 


protein  of  milk  called?  (c)  What  is  the  insoluble  portion  of  the 
protein  of  milk  called? 

3.  Describe  the  alterations  that  should  be  made  in  the  diet  for  a 
normal  healthy  adult  during  hot  weather. 

4.  (a)  Describe  three  ways  in  which  stale  bread  may  be  utilized 
in  a hospital  or  home.  (6)  Describe  three  ways  in  which  left  over 
chicken  may  be  utilized  in  a hospital  or  home. 

5.  Discuss  the  nutritive  value,  digestibility  and  the  principles 
of  cooking  the  beverages  chocolate  and  cocoa. 

6.  Give  recipe  and  method  of  making  an  individual  or  small 
amount  of  vanilla  ice  cream. 

7.  Describe  the  ingredients  for  preparation  of  a proper  salad  for  a 
diabetic  patient. 

July,  1016 

1.  (a)  Name  five  (5)  important  foods  from  the  animal  king- 
dom. (6)  How  does  the  energy  value  of  animal  foods  compare  with 
that  of  other  foods? 

2.  (a)  How  would  you  sweeten  the  food  of  a diabetic  patient? 
(b)  What  kind  of  foods  should  be  avoided  in  obesity? 

3.  How  would  you  manage  and  what  articles  of  food  would  you 
give  if  you  were  made  responsible  for  a case  of  severe  emesis  in 
pregnancy  ? 

4.  ( a ) What  cuts  of  beef  would  you  select  for  making  soups  and 
broths?  Why?  (&)  By  what  signs  would  you  know  good  beef? 

5.  Give  proper  method  of  weaning  a nine  inonths  old  child,  in- 
cluding diet. 

6.  (a)  Give  your  recipe  and  preparation  for  cooked  or  uncooked 
mayonnaise  dressing,  (b)  What  is  the  nutritive  value  of  mayon- 
naise dressing? 

7.  Why  is  sugar  of  milk  usually  added  to  artificial  feedings  for 
infants  ? 

October,  1916 

1.  (a)  How  would  you  prepare  milk  for  a nutritive  enema?  (b) 
Why? 

2.  ( a ) What  class  of  foods  is  usually  used  in  the  treatment  of 
constipation?  (b)  What  class  of  foods  is  usually  used  in  the  treat- 
ment of  anemia? 

3.  How  can  the  proportion  of  protein  in  milk  be  diminished 
without  changing  that  of  fat? 

4.  (a)  What  class  of  food  should  be  avoided  in  rheumatism? 
(b)  What  class  of  food  should  be  avoided  in  fever  patients?  (c) 
What  class  of  food  should  not  be  given  to  a patient  with  a diseased 
heart? 

5.  How  would  you  cream  a sweetbread? 


54 


INTRODUCTION 


6.  What  foods  should  be  avoided  when  giving  calomel? 

7.  Mention  some  diseases  that  are  often  or  at  least  partly  due  to 
•deficiency  of  salts. 

January,  1917 

1.  Why  is  bread  made  from  graham  or  whole  wheat  flour  con- 
sidered more  nourishing  and  more  easily  digested  than  that  made 
from  white  flour? 

2.  What  is  the  principal  point  to  remember  in  cooking  an  egg? 

3.  Define  metabolism. 

4.  Why  should  gruels  not  be  cooked  with  milk  entirely? 

5.  (a)  What  constitutes  the  special  value  of  fruits?  (b)  In 
what  disease  is  fruit  a valuable  item  of  diet? 

6.  What  kinds  of  foods  are  given  in  diarrhea? 

7.  What  is  the  capacity  of  an  infant’s  stomach  at  birth;  at  three 
months;  at  six  months;  at  nine  months? 

April,  1917 

1.  (a)  What  is  cellulose?  ( b ) What  forms  may  be  used  as 
food?  (c)  What  is  the  value  of  cellulose  as  food? 

2.  Why  is  it  necessary  to  restrict  starch  as  well  as  sugar  in 
diabetes  ? 

3.  (a)  How  may  the  nutritive  value  of  broths  be  improved? 
(b)  Name  two  foods  that  have  a sedative  effect. 

4.  Give  various  methods  of  administering  raw  eggs  to  a patient 
obliged  to  take  them  over  a prolonged  period  of  time. 

5.  Give  method  of  preparing  and  serving  sweetbreads  to  a patient. 

6.  What  should  be  avoided  in  the  diet  of  a case  of  arterial 
sclerosis? 

7.  Define:  (a)  Casein.  (b)  Hyperacidity,  (c)  Gavage.  ( d ) 
Lactose. 


August,  1917 

1.  (a)  Define  food,  (b)  What  constitutes  a perfect  food? 

2.  Name  six  methods  of  rendering  food  more  palatable. 

3.  (a)  Why  are  foods  cooked?  (6)  WThat  effect  has  heat  on 
vegetables? 

4.  Why  are  coarse  foods  containing  little  nourishment  essential  in 
the  diet? 

5.  (a)  In  cooking  meat,  what  would  you  do  if  you  want  the 
juices  retained?  (b)  Extracted? 

6.  How  would  you  detect:  (a)  Fresh  beef?  (b)  Fresh  fish? 

7.  What  food  would  you  give  an  anaemic  girl  of  fourteen? 


STATE  EXAMINATION  QUESTIONS 


55 


November,  1917 

1.  What  diseases  are  communicable  through  the  medium  of  milk? 

2.  Mention  four  foods  that  are  substitutes  for  meats. 

3.  Name  two  animal  and  two  vegetable  foods  rich  in  fats. 

4.  Mention  five  diseases  in  which  the  diet  forms  an  important 
part. 

5.  What  is  distilled  water?  Why  is  it  unsuitable  for  use  as  a 
beverage  ? 

6.  Define  the  word  calorie.  What  do  you  understand  by  (a) 
sterilized  milk;  (b)  modified  milk;  (c)  pasteurized  milk? 

7.  What  is  the  effect  of  worry  on  (a)  digestion;  (6)  general 
health  ? 

February,  1918 

1.  Name  five  foods  composed  principally  of  carbohydrates,  three 
principally  of  proteins  and  three  principally  of  fats. 

2.  Outline  a low  protein  diet.  In  what  condition  is  such  a diet 
of  value? 

3.  Explain  the  value  of  water  as  a necessary  ingredient  in  any 
diet. 

4.  Give  the  three  essential  steps  in  the  preparation  of  cream, 
soups  or  purees. 

5.  Outline  a one  day  menu  containing  no  carbohydrates. 

6.  Do  you  think  the  method  of  preparing,  cooking  and  serving 
has  any  influence  on  the  nutritive  value  of  a meal?  Explain. 

7.  Under  what  conditions  would  you  give  a salt  free  diet? 

8.  In  what  cases  would  you  give  only  vegetables  growing  above 
the  ground? 

9.  What  is  the  difference  between  green  and  black  tea?  Which 
retards  digestion  the  least?  Why? 

10.  Why  is  diet  so  important  in  nursing  tuberculosis? 

INDIANA 
1915— A 

1.  Give  the  mechanical  process  of  digestion. 

2.  Of  what  elements  are  protein  foods  composed? 

3.  What  is  chyme?  Chyle? 

4.  Describe  process  of  making  tea.  Give  reasons. 

5.  What  diseases  may  be  communicated  to  man  through  the 
medium  of  milk? 

6.  How  may  milk  be  contaminated? 

7.  What  kinds  of  food  would  you  give  in  cases  of  diarrhea? 

8.  What  kinds  would  you  give  in  cases  of  constipation? 


56 


INTRODUCTION 


9.  Why  is  a thorough  cooking  especially  important  in  cereal 
foods  and  not  in  flesh  foods? 

10.  Give  a list  of  articles  of  food  for  a simple  dinner,  planned 
so  as  to  include  all  the  important  food  ingredients,  and  tell  in  which 
dish  the  greater  amount  of  each  is  contained. 

1915  — B 

1.  Why  is  an  abundant  supply  of  air  essential  to  life?  Of 
what  is  air  composed? 

2.  What  are  the  proximate  food  principles? 

2.  Why  do  we  call  the  proteids  the  most  important? 

4.  Name  five  articles  of  food  rich  in  proteid  principles. 

5.  Does  heat  affect  proteids  and  gelatinoids  in  the  same  way? 

6.  Which  is  the  broader  term,  protein  or  proteid?  Give  reason. 

7.  Is  there  any  difference  between  the  digestibility  of  the  crumb 
and  the  crust  of  bread?  Give  reasons  for  your  opinion. 

8.  What  are  your  rules  for  serving  food  to  the  sick? 

9.  In  Bright’s  disease  what  food  principle  is  especially  to  be 
avoided?  What  meat  especially,  and  why? 

10.  Prepare  a day’s  menu  for  Bright’s  disease. 

May,  1916 

1.  Give  one  method  of  predigesting  milk. 

2.  What  effect  does  toasting  have  on  the  digestibility  of  bread? 

3.  What  are  the  most  important  animal  fats?  Vegetable  fats? 

4.  What  articles  of  food  are  especially  to  be  avoided  in  nephritis? 

5.  Give  general  rule  for  feeding  the  sick? 

6.  Where  does  most  food  absorption  take  place? 

7.  Give  some  general  rules  for  preparing  meats. 

8.  In  what  foods  do  we  more  often  find  ptomaine  poisoning? 

9.  Why  is  it  necessary  to  restrict  starches  as  well  as  sugar  in 
the  treatment  of  diabetes? 

10.  State  the  length  of  time  to  cook  properly  the  following:  oat- 
meal, rice,  soft  boiled  egg. 

November,  1916 

1.  Mention  the  principal  conditions  on  which  the  amount  of  the 
food  principles  required  by  the  body  depend.  What  class  of  people 
require  the  largest  amount  of  food? 

2.  Name  the  more  important  varieties  of  albumen  and  state 
where  found. 

3.  Name  the  most  nitrogenous  foodstuffs.  What  is  their  func- 
tion? 

4.  When  must  fats  be  withheld  or  only  given  in  limited  propor- 
tions ? Why  ? 


STATE  EXAMINATION  QUESTIONS 


57 


5.  Name  the  digestive  juices. 

6.  Give  the  process  of  digestion  of  proteins. 

7.  What  are  some  of  the  more  common  causes  of  indigestion? 

8.  What  is  the  principal  proteid  in  fish?  Which  contains  the 
larger  percentage  of  nutriment,  fish  or  meat? 

9.  How  would  you  cream  oysters  for  one  person? 

10.  Name  any  two  diseased  conditions  which  may  be  brought  about 
by  dietetic  error.  State  how. 

May,  1917 

1.  Define  food. 

2.  What  is  the  source  and  composition  of  food? 

3.  What  fruits  would  you  recommend  for  their  laxative  effect? 

4.  What  effect  has  cooking  on  meat?  On  starch? 

5.  What  are  the  objective  points  m the  cooking  of  food? 

6.  Name  the  principal  processes  of  cooking  and  their  object. 

7.  Why  is  saliva  an  important  factor  in  the  process  of  digestion? 

8.  What  do  you  consider  the  nutritive  value  of  eggs?  Their  di- 
gestibility? 

9.  Upon  what  does  this  digestibility  depend? 

10.  How  would  you  soft  boil  an  egg? 

November,  1917 

1.  What  is  liquid  diet? 

2.  Give  your  method  of  preparing  beef  juice.  What  cuts  of  beef 
are  best  for  this  purpose? 

3.  What  foods  should  be  avoided  if  there  is  a tendency  to  flatu- 
lency ? 

4.  Are  green  fruits  and  vegetables  a valuable  addition  to  the 
general  diet?  Why? 

5.  How  would  you  prepare  an  egg  nogg? 

6.  What  are  acid  beverages?  When  are  they  especially  indicated, 
and  why  given  ? 

7.  Give  some  important  points  to  be  considered  in  the  prepara- 
tion of  an  invalid’s  tray. 

8.  Why  is  the  diet  of  a tuberculous  patient  of  such  importance? 
Of  what  does  it  chiefly  consist? 

9.  Under  what  conditions  would  you  urge  your  patients  to  drink 
the  following:  Hot  water?  Cool  water?  Ice  water? 

10.  Give  four  uses  of  water  in  the  body. 

May,  1918 

1.  Compare  mother’s  milk  and  cow’s  milk. 

2.  What  should  be  the  diet  of  an  habitually  constipated  person. 


58 


INTRODUCTION 


3.  How  would  you  make  corn  meal  gruel;  oyster  stew;  chicken 
broth  ? 

4.  Which  has  the  higher  nutritive  value,  fish  or  meat?  Which 
is  more  easily  digested? 

5.  By  wliat  signs  do  you  know  good  beef  ? By  what  signs  do  you 
know  good  fish? 

6.  How  does  cocoa  compare  in  nutritive  value  with  tea  and 
coffee?  How  would  you  prepare  cocoa? 

7.  W7hat  diet  would  you  give  an  anaunie  patient  if  the  matter 
were  left  to  your  discretion? 

8.  If  you  are  doing  nursing  and  could  not  get  ice,  how  would 
you  keep  eggs  and  milk  cold? 

9.  Describe  six  ways  of  preparing  milk  and  eggs,  either  separately 
or  together,  with  which  to  vary  a liquid  diet. 

10.  State  briefly  what  instructions  you  have  had  in  dietetics. 

KANSAS 

1916 

1.  W7hy  is  milk  called  a perfect  food? 

2.  What  do  you  understand  by  (a)  sterilized  milk?  (6)  modilied 
milk?  (c)  pasteurized  milk? 

3.  What  are  the  functions  of  nitrogenous  food  in  the  body? 

4.  Wliat  articles  of  food  are  to  be  avoided  (a)  in  nephritis? 

(b)  in  diabetes  mellitus? 

5.  How  would  you  give  a nutrient  enema? 

6.  Name  the  (a)  chief  tissue  building  foods,  (b)  chief  heat  and 
force  producing  foods. 

7.  Why  is  a cow‘s  milk  more  likely  to  disagree  with  an  infant 
during  summer  than  in  cold  weather? 

8.  Define:  (a)  Dietetics.  (6)  Food. 

9.  Give  one  method  of  preparing  (a)  beef  broth,  (b)  beef  juice. 

10.  Give  diet  in  habitual  constipation. 

July,  1917 

1.  Define  and  describe  the  process  of  insalivation,  deglutition,  ab- 
sorption, and  metabolism. 

2.  What  foods  are  of  special  importance  in  the  treatment  of  con- 
stipation, anaemia,  tuberculosis,  and  nephritis? 

3.  Name  the  ferments  of  the  (a)  Saliva,  (b)  Gastric  juice. 

(c)  Intestinal  secretions. 

4.  Wliy  is  cow’s  milk  not  a perfect  food? 

5.  Describe  one  method  of  making  (a)  beef  tea;  (6)  beef  broth. 

6.  What  class  of  foods  are  restricted  in  the  treatment  of  diabetes? 

7.  How  much  heat  does  one  calory  represent? 


STATE  EXAMINATION  QUESTIONS 


59 


8.  Give  three  common  causes  of  indigestion. 

9.  Describe  the  process  of  (a)  Sterilizing  milk.  (6)  Pasteuriz- 
ing milk. 

10.  Give  formula  for  a nutritive  enema,  and  describe  the  process 
of  rectal  feeding. 

December,  1917 

1.  What  is  food? 

2.  Define:  (a)  Digestion,  (b)  Absorption. 

3.  What  changes  take  place  in  toasting  bread? 

4.  What  are  sweetbreads? 

5.  Give  diet  for  a patient  ill  with  (a)  Diabetes,  (b)  Nephritis. 

6.  What  is  the  difference  between  chocolate  and  cocoa? 

7.  How  would  you  pasteurize  milk? 

8.  What  foods  may  be  substituted  for  (a)  meat,  (b)  sugar? 

9.  Differentiate  mutton  from  lamb. 

10.  Outline  diet  for  a person  troubled  with  chronic  constipation. 

KENTUCKY 

November,  1914 

1.  Name  the  different  classes  of  food  stuffs.  Give  example  of 
each. 

2.  Give  the  process  of  making  tea,  coffee,  cocoa,  beef  tea,  also 
four  palatable  ways  of  preparing  an  egg  for  an  invalid 

3.  What  food  would  you  restrict  in  the  following  diseases: 
Nephritis,  Diabetes,  Typhoid,  Rheumatism? 

4.  Describe  the  process  of  digestion. 

5.  Of  what  food  value  is  sugar  and  fats  to  the  body? 

6.  What  are  some  of  the  uses  of  water  in  the  body? 

7.  What  are  the  principal  uses  of  salts  to  the  body? 

8.  Why  is  milk  called  a perfect  food? 

9.  Name  several  articles  of  food  that  are  a laxative. 

10.  Give  two  (2)  formulas  for  nutritive  enemas. 

May,  1915 

1.  What  do  you  consider  the  three  most  immediate  necessities  of 
life? 

2.  What  becomes  of  excess  of  food  that  is  eaten?  What  useful 
functions  may  be  performed  by  the  indigestible  parts  of  vegetables? 

3.  Define  the  terms,  “protein/5  “albuminoids/5  “ proteid 55  and 
“ lactose.55 

4.  In  cooking  foods  what  objects  are  aimed  at? 

5.  Describe  the  proper  method  of  broiling  a beefsteak. 


60 


INTRODUCTION 


6.  What  conditions  would  you  consider  essential  to  success  in 
food  serving? 

7.  Why  is  thorough  cooking  especially  important  in  cereal  foods 
and  not  in  flesh  foods? 

8.  Name  the  chief  tissue-building  foods,  and  the  chief  heat  and 
force  producing  foods. 

9.  What  general  rules  should  be  observed  in  feeding  children? 

10.  What  causes  milk  to  become  sour?  Show  why  extreme  care 

should  be  used  to  keep  milk  clean.  What  is  the  use  of  water  in  the 
body? 

November,  1915 

1.  Give  definition  of  a perfect  food. 

2.  Give  function  of  carbohydrate,  proteid;  examples  of  each. 

3.  Give  a test  breakfast. 

4.  Give  a nutrient  enema. 

5.  How  would  you  peptonize  milk? 

6.  What  do  you  understand  as  a caloric  unit? 

7.  Which  vegetables  supply  about  the  same  elements  of  food  as 
meat? 

8.  IIow  would  you  prepare  beef  juice? 

9.  Name  three  food  stuffs  rich  in  albumin. 

10.  Give  a list  of  fruits  to  be  given  as  laxatives. 

June,  1916 

1.  Define  dietetics. 

2 (a)  Give  a good  method  of  preparing  beef  juice,  (o)  What 

is  included  under  the  head  of  light  diet?  (c)  Liquid  diet? 

3.  (a)  What  are  the  points  to  be  observed  in  cooking  broths? 

(5)  Meat?  (c)  Cereals?  . 

4.  Mention  some  points  to  be  remembered  when  serving  food  to  a 

patient.  # . 

5.  What  general  rules  would  you  observe  in  feeding  children? 

6.  What  precaution  must  be  taken  in  using  starch  in  an  infant’s 
food? 

7.  How  may  bacteria  get  into  the  milk? 

8.  (a)  Do  infants  need  water  besides  that  which  they  get  in 
milk?  (6)  When  should  it  be  given  and  how? 

9.  Why  is  infant  mortality  so  high  during  the  first  years? 

10.  What  are  the  advantages  of  condensed  milk? 

November,  1916 

1.  Define  dietetics. 

2.  What  is  included  in  liquid  diet?  General  diet? 

3.  What  effect  does  toasting  have  on  the  digestibility  of  bread? 


STATE  EXAMINATION  QUESTIONS 


61 


4.  How  are  broths  made?  Mention  two  ways  of  removing  fats 
from  soups. 

5.  What  should  be  the  diet  of  a tuberculous  patient  in  the  in- 
cipient stage? 

6.  What  are  sweetbreads,  and  how  would  you  prepare  and  serve 
them? 

7.  What  points  must  be  observed  in  the  cooking  and  serving  of 
cereals  ? 

8.  Why  should  food  be  thoroughly  masticated? 

9.  How  would  you  prepare  and  serve  (a)  soft  boiled  egg,  (b) 
poached  egg? 

10.  What  causes  milk  to  sour? 

May,  1917 

1.  What  constitutes  a perfect  food? 

2.  How  would  you  prepare  beef  juice,  beef  tea,  albumen  water, 
egg-nog? 

3.  Give  a dinner  menu  for  a diabetic  patient. 

4.  Give  a dinner  menu  for  a nephritic  patient. 

5.  Mention  two  vegetables  rich  in  proteins,  starches. 

6.  How  would  you  prepare  a beef  roast,  a broiled  steak? 

7.  Mention  at  least  six  articles  to  be  used  as  liquid  diet,  soft  diet, 
light  diet. 

8.  Why  can  not  milk  alone  be  used  as  diet  for  an  adult? 

9.  Give  three  rules  to  always  observe  in  preparing  an  invalid’s 
tray. 

10.  What  change  in  food  would  you  make  in  going  from  a warm 
to  a cold  climate;  why? 


September,  1917 

1.  What  are  the  uses  of  mineral  salts  in  the  body?  Name  three 
foods  which  supply  them. 

2.  What  class  of  food  supplies  heat? 

3.  Name  the  chief  tissue  building  foods. 

4.  Name  three  animal  foods. 

5.  Mention  three  foods  in  which  you  find  carbohydrates,  proteins, 
fats. 

6.  Give  five  general  rules  to  be  observed  in  feeding  the  sick. 

7.  Why  is  diet  so  important  in  a tubercular  patient? 

8.  Why  should  tea  never  be  boiled?  How  would  you  make  a 
cup  of  tea,  cup  of  coffee? 

9.  Mention  five  chemical  elements  in  the  human  body.  How  are 
they  supplied? 

10.  How  would  you  make  a raw  beef  sandwich? 


62 


INTRODUCTION 


November,  1917 

1.  How  are  foods  classified? 

2.  What  do  you  understand  by  the  word  calorie? 

3.  Why  is  a salt  diet  sometimes  ordered? 

4.  How  would  you  prepare,  bake  and  serve  an  apple? 

5.  How  do  you  increase  the  digestibility  of  starchy  foods? 

6.  How  would  you  prepare  raw  meat  to  make  it  more  easily 
digested  than  cooked  meat? 

7.  Give  test  for  selecting  chicken. 

8.  Give  receipt  for  making  junket. 

9.  Give  soft  diet  for  convalescing  typhoid. 

10.  What  cuts  of  heef  would  you  select  for  the  following  purposes: 
(a)  Beef  juice.  ( b ) Roast  beef,  (c)  A tender  steak? 

LOUISIANA 

1914 

1.  How  and  what  should  be  the  feeding  of  a new-born  child  and 
until  what  age  should  same  be  continued? 

2.  When  a child  begins  taking  solid  food,  state  character  of  food 
and  frequency  of  feeding. 

3.  State  the  averange  weight  of  child  from  birth  to  one  year. 

4.  What  is  the  relative  food  value  of  starches,  proteids  and  fats? 

5.  Where  does  the  digestion  of  the  above  occur? 

6.  Describe  the  usual  diet  in  typhoid  treatment. 

7.  What  do  you  understand  as  the  caloric  unit? 

8.  Give  approximately  the  food  value  of  cow’s  milk. 

9.  What  do  you  understand  by  the  term  pasteurized  milk? 

10.  Give  post-  and  pre-operative  dieting  of  patients. 

1915 

1.  Give  definition  of  food. 

2.  Define  briefly  digestion  and  absorption. 

3.  Name  the  several  forms  of  animal  foods. 

4.  Tell  all  you  know  about  milk. 

5.  Define  and  tell  what  you  think  of  vegetarianism. 

6.  What  are  the  four  methods  of  feeding  infants? 

7.  Give  four  or  five  recipes  for  nutrient  enemata. 

8.  Give  what  you  would  consider  the  best  diet  in  habitual  con- 
stipation. 

9.  What  would  you  consider  the  best  diet  in  diabetes  mellitus? 

10.  Give  pre-  and  post-operative  dietetic  management  of  a case  of 

fibroid  uterus. 

1916 

1.  Give  your  definition  of  food. 


STATE  EXAMINATION  QUESTIONS 


63 


2.  What  do  you  understand  by  the  word  metabolism? 

3.  Define  calorie. 

4.  Give  caloric  value  of:  (a)  one  pound  protein,  ( b ) one  pound 
carbohydrate,  (c)  one  pound  fats, 

5.  State  briefly  the  difference  between  sterilization  and  pasteuriza- 
tion, 

6.  What  are  cereals,  and  name  at  least  four  in  common  use? 

7.  Define  and  tell  what  you  think  of  vegetarianism. 

8.  Name  the  two  complete  food  products  furnished  by  the  animal 
kingdom. 

9.  When  is  a nutrient  enema  indicated?  Mention  two  or  three 
recipes,  and  state  briefly  manner  of  giving  same. 

10.  Give  your  dietetic  management  of  a case  of  typhoid  fever. 

11.  What  should  be  avoided  in  diet  of  mumps? 

12.  Give  diet  in  case  of  pneumonia. 

November,  1916 

1.  Define  food. 

2.  Mention  the  chief  sources  of  proteins. 

3.  What  do  you  mean  by  a carbohydrate  food,  and  what  is  the 
main  purpose  of  this  class  of  foods? 

4.  Tell  all  you  know  about  buttermilk  as  a food. 

5.  What  nutrient  ingredients  are  found  in  tea?  Why  does  tea 
produce  nervousness,  excitability,  and  insomnia  in  some,  and  in 
others,  act  as  an  agreeable  stimulant? 

6.  Mention  the  four  usual  methods  of  preserving  foods. 

7.  When  do  you  resort  to  rectal  feeding? 

8.  What  foods  are  preferably  given  by  rectum? 

9.  As  a general  rule,  what  foods  are  preferable  in  cases  of  chronic 
constipation  ? 

10.  What  is  your  ideal  diet  in  a case  of  acute  nephritis? 

11.  What  is  usually  avoided  in  the  diet  of  typhoid  fever,  and  why? 

12.  Define  calorie  and  give  caloric  value  of:  1 pound  fats,  1 pound 
carbohydrates,  1 pound  proteins. 

June,  1917 

1.  Name  the  elements  found  in  carbohydrate  foods  and  give  the 
important  function  of  this  class  of  foods. 

2.  Define:  (a)  Food.  ( b ) Metabolism,  (c)  Anabolism,  (d) 

Catabolism. 

3.  Give  in  detail  the  importance  of  water  in  the  study  of  dietetics. 

4.  Explain  the  terms  (a)  Boiling.  ( b ) Boasting,  (c)  Frying. 
Tell  what  you  think  of  each  method  of  preparing  food. 

5.  Give  the  advantages  of  a mixed  diet. 

6.  Compare  human  and  cow's  milk. 


INTRODUCTION 


7.  Give  three  or  four  recipes  for  nutrient  enema. 

8.  Give  a suitable  diet  in  case  of  acute  dysentery. 

9.  Give  a suitable  diet  in  case  of  pneumonia. 

10.  Define  obesity.  Give  a suitable  diet  for  such  condition. 

11.  What  is  your  opinion  regarding  predigested  foods? 

12.  Define  calorie  and  tell  which  class  of  foods  has  the  highest 
<caloric  value. 

December,  1917 

1.  Define  food;  define  dietetics. 

2.  Name  the  five  fundamental  food  principles. 

3.  What  do  you  understand  by  “ food  value”? 

4.  Name  (a)  three  laxative  foods;  ( b ) three  constipating  foods. 

5.  What  do  you  understand  by  “ light  diet  ” if  no  special  orders 
are  given? 

6.  What  symptoms  would  you  expect  when  a diet  too  rich  in  fats 
is  taken? 

7.  What  do  you  understand  by  a “ perfect  food  ” ? 

8.  What  food  principle  is  to  be  guarded  against  in  the  diet  of  a 
diabetic? 

9.  Give  your  technique  for  rectal  feeding. 

10.  How  should  meat  be  cooked  in  order  to  retain  its  juice? 

11.  What  do  you  think  of  the  value  of  fruit  as  a food? 

12.  Why  is  thorough  cooking  especially  important  in  cereal  foods? 

MARYLAND 
October,  1914 

1.  Name  the  five  fundamental  food  principles. 

2.  ( a ) Which  of  these  principles  does  milk  contain?  ( b ) Which 
of  these  principles  do  eggs  contain?  (<?)  Which  of  these  principles 
do  cereals  contain?  (State  approximately  proportions.) 

3.  What  are  the  essential  points  in  cooking  starchy  foods? 

4.  How  should  meat  be  cooked  in  order  to  retain  its  juices? 
When  is  this  desired? 

5.  How  is  meat  cooked  if  it  is  desired  to  extract  the  juices? 

6.  What  change  is  produced  in  bread  by  toasting? 

7.  Name  several  articles  of  food  that  have  laxative  value. 

8.  What  vegetables  supply  about  the  same  elements  for  the  sys- 
tem as  meat? 

9.  What  are  the  fundamental  characteristics  of  the  diet  in  dia- 
betes? In  acute  nephritis?  In  dysentery?  In  pulmonary  tuber- 
culosis? In  obesity? 

10.  (a)  Give  recipe  for  making  barley  water,  (b)  Give  recipe 
for  baked  custard. 


STATE  EXAMINATION  QUESTIONS 


65 


June,  1915 

1.  (a)  Why  is  milk  called  “a  perfect  food”?  (b)  In  what 
different  ways  can  milk  be  served  to  patients? 

2.  (a)  Name  the  active  principles  of  the  digestive  secretions. 
(6)  What  are  chyme  and  chyle? 

3.  (a)  Name  several  food  adjuncts  and  give  their  use.  (b) 
What  are  the  important  points  to  be  considered  when  serving  food  to 
an  invalid? 

4.  A patient  emaciated  by  a long  illness  is  convalescent.  Give 
menu  for  one  day. 

5.  Mention  some  foods  you  would  not  give  in  the  following  dis- 
eases or  abnormal  conditions,  and  state  your  reason:  Diarrhea; 
obesity;  diabetes;  gout;  gastritis. 

October,  1915 

1.  Name  the  food  principles.  Give  the  uses  of  each  in  the  body. 

2.  What  class  of  foods  is  restricted  in  nephritis  and  why? 

3.  What  kinds  of  food  are  usually  given  in  constipation?  Name 
several  of  them. 

4.  (a)  Give  method  of  making  beef  broth,  (b)  Why  are  baked 
potatoes  pricked  immediately  upon  removal  from  the  oven. 

5.  (a)  Where  does  digestion  take  place?  (b)  Where  does  ab- 
sorption take  place? 

4 June,  1916 

1.  (a)  What  are  the  functions  of  nitrogenous  food  in  the  body? 
(b)  What  of  non-nitrogenous  food? 

2.  (a)  Name  four  vegetables  which  contain  little  or  no  starch. 
(b)  Name  three  which  contain  a large  amount  of  starch. 

3.  What  is  meant  by  “a  balanced  meal”? 

4.  (a)  Name  three  diseases  requiring  special  diet,  (b)  Give 
proper  menu  for  one  meal  in  each  disease. 

5.  ( c ) How  should  meat  be  cooked  to  retain  its  juices?  (b) 
Name  three  meat  substitutes. 

October,  1916 

1.  How  should  meat  be  cooked  (a)  if  you  wish  to  retain  the 
juices?  (b)  If  you  wish  to  extract  the  juices? 

2.  (a)  What  is  an  ideal  piece  of  toast  and  how  should  it  be 
prepared?  (b)  Why  is  toasted  bread  more  digestible  than  fresh 
bread  ? 

3.  What  food  principle  is  to  be  guarded  against  in  the  diet  of  a 
diabetic?  Name  some  foods  that  may  be  given.  Name  some  foods 
that  should  not  be  given. 


66 


INTRODUCTION 


4.  (a)  How  do  you  make  a cup  of  coffee?  (b)  How  do  you 
make  a cup  of  tea?  (e)  How  do  you  cook  rice?  ( d ) How  do  you 
boil  an  egg?  ( e ) How  do  you  bake  a potato? 

5.  Name  some  diseases  that  may  be  caused  by  the  following 
errors  in  diet:  (a)  Insufficient  food,  (b)  Lack  of  fresh  food. 
(c)  Over-eating,  (d)  Improperly  balanced  diet. 

June,  1917 

1.  What  do  you  understand  by  the  “food  value”  of  any  article 
of  food?  Name  two  articles  of  food  having  great  food  value,  and 
two  that  have  little  food  value. 

2.  (a)  By  what  signs  do  you  know  good  beef?  (b)  By  what 
signs  do  you  know  good  fish  ? 

3.  (a)  What  foods  should  be  avoided  if  there  is  a tendency  to 
flatulency  ? ( b ) What  do  you  understand  by  “ light  diet,”  when  no 
special  orders  are  given? 

4.  Name  some  diseases  that  may  be  caused  by  errors  in  diet,  (a) 
Insufficient  food ; (b)  over-eating;  (c)  lack  of  fresh  food. 

5.  Define  six  (6)  of  the  following  terms,  (a)  Boiling;  (b) 
Stewing;  (c)  Steaming;  ( d ) Fricasseeing;  (e)  Baking;  (/)  Roast- 
ing; (<7)  Frying;  ( In ) Broiling;  ( i ) Pan-broiling;  (;)  Braizing. 

October,  1917 

1.  (a)  Name  the  digestive  juices  and  the  enzyme  or  enzymes  con- 
tained in  each,  (b)  Tell  what  class  of  foods  each  enzyme  acts  upon. 

2.  What  should  be  the  diet  of  an  habitually  constipated  person? 

3.  Name  five  (5)  diseases  where  special  diet  is  necessary  in 
overcoming  the  disease. 

4.  (a)  Give  a list  of  easily  digested  meats,  (b)  Name  two 
meats  you  would  not  give  an  invalid. 

5.  (a)  What  is  the  purpose  of  the  Pure  Food  Laws?  (6)  What 
is  food  adulteration?  Give  an  illustration. 

February,  1918 

1.  Define  three  of  the  following  cooking  processes:  broiling, 
stewing,  steaming,  boiling,  roasting,  baking,  frying. 

2.  What  class  of  foods  is  restricted  in  each  of  the  following: 
diabetes,  rheumatism,  nephritis,  gastritis,  reduction  of  obesity? 

3.  (a)  How  would  you  cook  potatoes  for  an  invalid  that  they 
may  be  most  easily  digested?  (b)  What  cut  of  meat  do  you  use  for 
making  beef  juice?  (c)  What  points  should  be  considered  in  se- 
lecting fowl  for  chicken  broth?  {d)  Why  should  tea  never  be  al- 
lowed to  boil? 

4.  Mention  several  points  that  should  be  remembered  when  serv- 
ing food  to  a patient. 


STATE  EXAMINATION  QUESTIONS 


67 


5.  What  care  should  be  given  refrigerators  and  cupboards  where 
food  is  kept? 

MINNESOTA 

October,  1911 

1.  What  do  you  understand  by  “food  value”? 

2.  Give  briefly  the  food  value  of  the  following  articles  of  food: 
Meat,  spinach,  dried  peas,  milk,  sugar. 

3.  Define  casein,  dextrose,  caffein,  legumes,  kumyas. 

4.  What  value  has  soup  as  a first  course  for  a dinner?  What 
value  has  water  in  the  diet? 

5.  Mention  some  foods  you  would  not  give  in  the  following  dis- 
eased conditions,  and  why:  Diarrhea,  biliousness,  obesity,  diabetes, 
gout,  gastritis. 

6.  Name  the  five  food  classes  and  give  four  articles  of  food  rep- 
resenting each. 

7.  Give  definitely  your  method  of  preparing  and  cooking  the  fol- 
lowing: Soft  boiled  egg,  rice,  custard,  beef  broth,  cream  of  pea 
soup,  toast,  cocoa. 

8.  Draw  diagram  of  a tray  as  you  would  set  it  for  a bed  patient. 
Mention  some  points  you  would  observe. 

9.  What  is  the  first  process  in  milk  digestion?  What  instruc- 
tions would  you  give  a patient  on  a milk  diet  as  to  method  of  taking 
same?  What  is  the  difference  between  mother’s  milk  and  cow’s 
milk? 

October,  1912 

1.  What  is  the  food  value  of  carbohydrates?  What  are  the 
simplest  forms  of  same? 

2.  Why  does  a liquid  diet  for  a person  in  relatively  good  health 
not  prove  equal  to  his  sustenance  despite  its  theoretical,  food  value? 

3.  What  is  yeast?  What  makes  bread  rise?  Name  two  other 
leavening  agents? 

4.  What  would  you  consider  the  essential  points  to  be  observed 
in  the  diet  for  the  following  conditions,  and  why?  ( a ) Acute 
fevers,  (h)  Constipation,  (c)  Dysentery.  ( d ) A child  two  years 
old.  (e)  Diabetes. 

5.  What  is  the  injurious  principle  in  tea?  In  coffee?  What  the 
stimulating  principle? 

6.  Define:  cellulose,  dextrine,  lactose,  casein,  saccharin. 

7.  Why  is  thorough  cooking  especially  important  in  cereals  and 
not  in  flesh  foods?  What  is  cooking  temperature  of  albumin? 

8.  State  food  values  of  green  vegetables.  What  foods  would  you 
give  a two  year  old  child  suffering  from  rickets,  and  why? 

9.  Outline  fully  the  process  of  starch  digestion. 


68 


INTRODUCTION 


10.  What  are  the  principal  points  to  be  observed  in  the  prepara- 
tion of  the  following  foods,  and  why?  How  would  you  prepare 
same?  Cup  custard;  soft  boiled  egg;  oatmeal;  beef  juice;  white 
sauce. 

April,  1913 

1.  What  conditions  should  influence  you  in  the  selection  of  food 
in  health? 

2.  WThy  is  thorough  cooking  especially  important  in  cereals  and 
not  in  most  flesh  foods? 

3.  How  does  cocoa  compare  in  nutritive  value  with  tea  and  coffee? 
How  would  you  prepare  cocoa? 

4.  What  are  the  principal  points  to  be  considered  in  the  diet  in 
acute  fevers  and  why? 

5.  What  constitutes  a perfect  food?  Name  two. 

6.  What  is  cellulose?  What  is  its  use  in  the  body?  Mention 
two  foods  which  contain  it.  In  what  condition  should  it  not  be 
given  ? 

7.  How  would  you  peptonize  milk  and  why? 

8.  What  is  the  food  value  of  fats?  Wherein  do  they  differ  from 
carbohydrates?  Why  does  the  cooking  of  starch  in  fat  render  it  less 
digestible? 

9.  Outline  carefully  the  digestion  of  starch. 

10.  Wrhat  food  classes  do  each  of  the  following  foods  represent? 
W;hat  are  their  uses  in  the  body  and  how  would  you  prepare  them? 
(1)  Cup  custard,  (2)  Soft  boiled  eggs,  (3)  Lettuce  salad,  (4) 
Cream  of  pea  soup,  (5)  Baked  potato. 

11.  Where  is  protein  principally  digested?  What  is  the  compara- 
tive value  of  animal  and  vegetable  protein? 

12.  Why  should  milk  not  be  taken  as  a beverage  with  meals? 
What  instructions  would  you  give  a patient  on  a milk  diet? 

October,  1913 

1.  Name  three  laxative  foods;  three  fattening  foods;  three  con- 
stipating foods. 

2.  Mention  three  diseases  in  which  diet  is  a most  important  part 
in  the  treatment,  giving  principal  points  in  the  dietetic  treatment  of 
each. 

3.  What  do  you  understand  by  “ light  diet,”  when  no  special  or- 
ders are  given? 

4.  Into  how  many  classes  are  foods  divided?  State  their  use  in 
body,  and  give  two  examples  of  each. 

5.  What  symptoms  would  you  expect  following  too  much  fat  in 
the  diet?  Why  are  starches  cooked  in  fat  indigestible? 

6.  What  do  you  understand  by  the  “ food  value  ” of  any  article 


STATE  EXAMINATION  QUESTIONS 


69 


of  food?  Name  two  articles  of  food  having  great  food  value,  and 
two  that  have  little  food  value. 

7.  What  is  the  cooking  temperature  of  albumin?  At  what  tem- 
perature does  water  boil?  Freeze? 

8.  How  would  you  prepare,  and  what  points  observe,  in  prepara- 
tion of  the  following:  (1)  Soft  boiled  egg;  (2)  Sweetbreads;  (3) 
Oatmeal;  (4)  Coffee;  (5)  Beefsteak;  (6)  Beef  broth;  (7)  Cream 
of  tomato  soup;  (8)  White  sauce. 

9.  Why  is  thorough  mastication  of  food  necessary?  Name  four 
foods  in  the  digestion  of  which  it  is  especially  important. 

10.  Outline  fully  the  process  of  digestion. 

April,  1914 

1.  What  are  the  chief  sources  of  the  carbohydrates?  Outline 
their  digestion. 

2.  Define  sterilization,  pasteurization,  cellulose,  rennin,  gluten. 

3.  What  do  you  understand  by  “food  value”? 

4.  What  is  yeast?  What  makes  bread  rise?  Name  two  other 
leavening  agents. 

5.  Why  do  we  toast  bread?  Give  proper  method. 

6.  What  effect  does  cooking  have  on  meat?  What  is  the  cooking 
temperature  of  albumin?  # 

7.  Give  essential  points  to  be  observed  in  diet  for  the  following 

conditions:  (a)  Constipation.  (6)  Diabetes,  (c)  Dysentery.  ( d ) 

Tuberculosis,  (e)  Acute  Fevers. 

8.  Name  the  five  food  classes,  giving  briefly  chemical  composition, 
use  in  body  and  examples  ot  each. 

9.  What  foods  would  you  give  a child  who  needed  more  mineral 
matter  ? 

10.  Where  is  protein  principally  digested?  Where  is  starch  prin- 
cipally digested? 

11.  How  would  you  prepare:  (a)  Baked  custard.  (6)  Soft 
boiled  egg.  (c)  Cocoa,  (d)  Beef  broth.  ( e ) Omelet. 

12.  Name  two  diseased  conditions  which  may  be  caused  by  error 
in  diet.  State  how. 

October,  1914 

1.  What  functions  do  nitrogenous  foods  perform  in  the  body? 
Where  are  they  principally  digested?  Name  three. 

2.  In  what  diseased  conditions  are  carbohydrates  contra-indicated? 
What  substitutions  could  you  make? 

3.  Outline  proper  arrangement  of  an  invalid’s  tray.  What  points 
require  especial  attention? 

4.  What  do  you  consider  the  necessary  requirements  in  diet  of  a 
fever  patient? 


70 


INTRODUCTION 


5.  What  is  physical  change?  Chemical  change?  Give  examples 
of  each. 

6.  How  would  you  make  coffee?  What  is  the  injurious  principle 
in  coffee  ? 

7.  What  is  the  cooking  temperature  of  albumin?  Name  four  ar- 
ticles of  food  in  the  cooking  of  which  this  point  should  be  remem- 
bered, and  why. 

8.  What  would  you  consider  improper  cooking  of  starch?  What 
ill  effects  might  result  from  eating  improperly  cooked  starch? 

9.  Name  the  five  food  principles.  Outline  each,  giving  briefly 
their  chemical  composition,  uses  in  body  and  examples  of  each 

10.  What  is  the  food  value  of,  and  how  would  you  prepare  ( 1 ) 
Cup  custard.  (2)  Baked  potato.  (3)  Cocoa.  (4)  Soft  boiled  eggs. 
(5)  Oyster  broth. 

October,  1915 

1.  (a)  Name  the  digestive  juices  and  enzyme  or  enzymes  con- 
tained in  each.  ( b ) Tell  what  class  of  food  each  enzyme  acts  upon. 

2.  Which  class  of  foods  are  the  tissue  builders? 

3.  What  articles  of  food  would  you  include  in  a diabetic  diet? 

4.  How  would  you  pasteurize  milk? 

5.  Name  three  meat  substitutes. 

6.  What  measures  would  you  observe  in  selecting  (a)  beef,  (6) 
chicken,  ( c ) fish? 

7.  Why  is  milk  a perfect  food? 

8.  How  should  meat  be  cooked  in  order  to  retain  the  juice? 

9.  (a)  Give  a recipe  for  one  pint  of  custard.  (6)  Give  two 
recipes  for  nutrient  enema. 

10  What  articles  of  food  would  you  avoid  in  the  diet  of  a ne- 
phritic? 

April,  1916 

1.  (a)  Name  the  different  classes  into  which  food  is  divided. 
(b)  Give  elementary  composition  of  each,  (c)  Sources.  (eZ) 
Function. 

2.  Outline  the  process  of  digestion  — naming  digestive  juices  — 
ferments  found  in  each  — and  class  of  food  acted  upon  by  the  dif- 
ferent ferments. 

3.  (a)  How  is  the  potential  value  of  food  estimated?  (6)  What 
is  the  food  value  of  ( a ) proteid,  (6)  fats,  (c)  carbohydrates? 

4.  (a)  Describe  the  preliminary  technique  for  rectal  feeding. 
(b)  Give  a formula  for  a nutritive  enema. 

5.  Why  does  starch  require  cooking? 

6.  Name  (a)  Monosaccharide,  (b)  disaccharide,  (c)  polysac- 
charide. 


STATE  EXAMINATION  QUESTIONS 


71 


7.  (a)  Partially  peptonize  one  quart  of  milk.  (6)  Pasteurize 
one  quart  of  milk.  ( c)  Sterilize  one  quart  of  milk. 

8.  {a)  Modify  20  ounces  of  cow’s  milk  to  a formula  of  3,  6,  1. 

9.  (a)  Which  are  most  digestible  — broiled,  roasted  or  friend 
meats  — and  why  ? 

10.  Select  cuts  of  meat  for  the  following  purposes,  (a)  beef  tea, 
(6)  roast  beef,  (c)  tender  steak. 

October,  1916 

1.  Define  dietetics,  nutrition,  metabolism,  a perfect  food. 

2.  What  is  certified  milk?  Pasteurized  milk?  Modified  milk? 

3.  Trace  a piece  of  bread  through  the  digestive  tract,  giving  all 
ferments  acting  upon  it  and  their  results. 

4.  Give  the  test  for  a fresh  egg. 

5.  Why  do  we  toast  bread?  What  is  the  objection  to  buttered 
toast? 

6.  What  is  the  dietetic  value  of  cellulose?  How  is  this  accom- 
plished ? 

7.  What  foods  are  included  in  a flesh  diet?  Vegetarian  diet? 
Mixed  diet?  Which  is  the  best,  and  why? 

8.  How  would  you  make  albumin  water? 

9.  What  is  the  chief  function  of  nitrogeneous  foods? 

10.  Give  the  proper  method  of  preparing  a soft  boiled  egg. 

April,  1917 

1.  What  do  you  understand  by  the  term  dietetics? 

2.  How  would  you  make  two  quarts  of  peptonized  milk? 

3.  Define:  (a)  Cellulose.  (b)  Gluten.  (c)  Dextrose.  (d) 
Casein.  ( e ) Saccharin. 

4.  (a)  What  is  meant  by  food  value?  (b)  Give  the  food  value 
of  proteins,  fat  and  carbohydrates. 

5.  What  is  the  effect  of  heat  on  starch? 

6.  ( a ) Give  two  uses  of  water  and  (b)  Two  uses  of  mineral  mat- 
ter in  the  diet. 

7.  Give  the  cooking  temperature  of  albumin. 

8.  Why  are  foods  cooked  in  fats  difficult  to  digest? 

9.  Outline  fully  the  process  of  starch  digestion. 

10.  (a)  Name  the  class  of  food  which  after  digestion  leaves  a 
residue  in  the  body,  (b)  Name  the  residue,  (c)  By  what  organs 
is  the  residue  eliminated? 

October,  1917 

1.  Define  food,  perfect  food,  nutrition,  digestion,  absorption,  gly- 
cogen, metabolism,  calorie,  cellulose. 

2.  (a)  Summarize  uses  of  water  in  the  body.  (5)  What  amount 


72 


INTRODUCTION 


is  required  daily?  (c)  Suggest  a way  you  might  use  to  give  your 
patient  this  amount. 

3.  (a)  In  what  diseases  would  you  limit  the  use  of  fats?  Why? 
(b)  In  what  diseases  would  you  give  fats  to  the  limit  of  their  tolera- 
tion? 

4.  Give  classification  of  foods  and  function  of  each  class. 

5.  Name  five  foods  in  each  class. 

6.  Name  most  important  liquid  food,  and  tell  of  five  ways  of  serv- 
ing  it. 

7.  Discuss  from  your  view-point  the  preparation  and  serving  of  a 
patient’s  meals  in  a private  home.  Also  the  attitude  to  be  main- 
tained by  the  nurse  toward  the  servants,  and  the  disposition  of  used 
dishes  and  utensils. 

8.  Describe  three  ways  in  which  stale  bread  may  be  used  in  a 
home. 

9.  Give  general  principles  of  cooking  three  classes  of  food  sub- 
stances, giving  example  of  each  one,  and  reason  for  so  doing. 

10.  (a)  What  is  diabetes?  (5)  Give  list  of  foods  to  be  avoided  in 
this  disease,  (c)  Outline  breakfast,  lunch  and  dinner  for  chronic 
diabetic  who  is  doing  usual  work. 

February,  1918 

1.  Explain  what  plain,  certified,  pasteurized,  peptonized  and 
sterilized  milk  means. 

2.  Give  value  of  each  fundamental  food  principle. 

3.  Give  general  method  of  cooking  each  of  these  food  principles, 
and  reason. 

4.  What  cuts  of  beef  or  mutton  would  you  select  to  make  broth 
of?  How  would  you  make  a nutritious,  satisfying  broth? 

5.  How  would  you  coddle,  poach,  and  boil  an  egg? 

6.  Give  three  ways  you  might  use  up  small  pieces  or  left  over 
meats. 

7.  What  vegetable  foods  may  be  substituted  for  meat?  Why? 

8.  What  principal  articles  of  food  would  you  eliminate  in  the  diet 
of  a patient  with  jaundice,  diabetes,  gastric  ulcer? 

9.  Describe  proper  diet  for  nursing  mother  or  wet  nurse. 

10.  Define:  “Perfect  food,”  “food  adjuncts,”  “calorie,”  “metab- 
olism,” “ sweet-bread.” 


April,  1918 

1.  Name  classes  of  foods,  giving  function  of  each. 

2.  Name  four  articles  in  each  of  three  classes. 

3.  (a)  In  what  articles  of  food  is  fat  most  easily  digested?  (6) 
What  secretions  act  upon  fats,  and  where? 


STATE  EXAMINATION  QUESTIONS 


73 


4.  (a)  What  is  the  most  nutritious  kind  of  meat?  ( bj  What 
Is  the  most  difficult  of  digestion? 

5.  If  you  wanted  to  make  a soup,  furnishing  all  the  food  prin- 
ciples which  would  serve  a family  of  very  moderate  means,  what 
would  you  buy  and  how  would  you  make  such  a soup? 

6.  How  long  and  at  what  temperature  would  you  cook  oatmeal, 
boiled  rice,  and  corn  meal  mush?  Why? 

7.  How  would  you  feed  a nursing  mother  with  a well,  strong  baby? 

8.  How  does  gluten  flour  differ  from  other  flour,  and  why  is  it 
used  in  feeding  diabetic  patients? 

9 How  do  oleo  and  nut  margarine  differ  from  butter?  Which 
is  best  to  feed  a child? 

10.  Define:  nutrition,  metabolism,  legume,  “ certified  milk,”  dia- 
betes. 

MISSOURI 
June,  1913 

1.  Name  different  classes  of  foodstuffs,  and  give  an  example  of 
each. 

2.  Give  theory  of  cooking  starches,  and  tell  where  and  by  what 
digested. 

3.  (a)  What  is  predigested  milk?  (6)  Modified  milk?  (c) 
Certified  milk? 

4.  (a)  What  is  the  composition  of  water?  (6)  Roiling  point, 
freezing  point?  (c)  How  would  you  render  boiled  water  palatable? 
{d)  How  would  you  boil  water  for  tea?  ( c ) Should  tea  be  an  in- 
fusion or  a decoction? 

5.  Describe  the  process  of  making  (a)  Beef  tea,  (b)  Beef  juice. 

6.  (a)  What  should  be  eliminated  from  the  diet  of  a dropsical 
patient?  (6)  Why  is  the  diet  of  such  importance  in  tubercu- 
losis? 

7.  What  is  the  value  of  (a)  Sugar  in  food?  {b)  Mineral  mat- 
ters in  food?  ( c ) Condiments? 

8.  How  should  an  egg  be  cooked  for  an  invalid,  and  how  served? 

9.  What  class  of  foods  are  restricted  in  diabetes?  Give  one  rea- 
son. 

10.  When  is  a healthy  child  considered  able  to  digest  starchy 
foods?  Give  reason. 

11.  Statp  some  of  the  advantages  and  disadvantages  of  milk  in  a 
case  of  typhoid  fever. 

12.  What  class  of  vegetables  are  rich  in  protein? 

13.  Give  two  formulas  for  rectal  feeding. 

September,  1913 

1.  Name  different  classes  of  foodstuffs,  and  give  an  example  of 
each. 


74 


INTRODUCTION 


2.  Give  theory  of  cooking  starches,  and  tell  where  and  by  what 
digested. 

3.  (a)  What  is  predigested  milk?  (&)  Modified  milk?  (c) 
Certified  milk? 

4.  (a)  What  is  the  composition  of  water?  (6)  Boiling  point, 
freezing  point?  ( c ) How  would  you  render  boiled  water  palatable? 
(d)  How  would  you  boil  water  for  tea?  (e)  Should  tea  be  an  in- 
fusion or  a decoction? 

5.  Describe  the  process  of  making  (a)  Beef  tea,  (6)  Beef  juice. 

6.  ( a ) What  should  be  eliminated  from  the  diet  of  a dropsical 
patient?  (b)  Why  is  the  diet  of  such  importance  in  tuberculosis? 

7.  What  is  the  value  of  a (a)  Sugar  in  food?  (b)  Mineral  mat- 
ters in  food?  ( c ) Condiments? 

8.  How  should  an  egg  be  cooked  for  an  invalid,  and  how  served? 

9.  What  class  of  foods  are  restricted  in  nephritis?  Give  one 
reason. 

10.  When  is  a healthy  child  considered  able  to  digest  starchy 
foods?  Give  reason. 

11.  State  some  of  the  advantages  and  disadvantages  of  milk  in  a 
case  of  typhoid  fever. 

12.  What  class  of  vegetables  are  rich  in  protein? 

June,  1914 

1.  (a)  Name  the  different  classes  of  foodstuffs,  and  give  an  ex- 
ample of  each,  (b)  Name  a perfect  food,  and  tell  why  so  called. 

2.  (a)  What  is  predigested  milk?  (b)  Modified  milk?  (c) 
Pasteurized  milk?  ( d ) Certified  milk? 

3.  (a)  What  is  the  composition  of  water?  (b)  Boiling  point 
and  freezing  point?  (c)  How  would  you  render  boiled  water  palat- 
able? ( d ) How  boil  water  for  tea?  ( e ) Should  tea  be  an  infusion 
or  a decoction? 

4.  Describe  the  process  of  making  (a)  Beef  tea;  (6)  Beef  juice- 

5.  (a)  Define  chyme;  {b)  chyle. 

6.  Tn  what  organs  and  by  what  enzymes  are  starches  digested? 

7.  Outline  the  daily  care  of  the  ice  box. 

8.  Give  breakfast,  dinner  and  supper  for  a diabetic  patient. 

9.  Outline  a diet  for  (a)  constipation;  (b)  diarrhea. 

10.  What  class  of  vegetables  is  rich  in  protein? 

11.  Give  five  (5)  ways  of  serving  milk  to  a patient. 

12.  Give  brief  description  of  the  care  of  dishes  used  by  a typhoid 
patient. 

September,  1914 

1.  Name  the  food  principles,  and  give  their  functions. 

2.  How  do  you  make  beef  broth?  How  do  you  make  beef  ex- 
tract? 


STATE  EXAMINATION  QUESTIONS 


75 


3.  In  what  organs  and  by  what  enzymes  are  starches  digested? 

4.  (a)  Name  the  divisions  of  the  digestive  tract,  {b)  Mention 
three  (3)  enzymes,  (c)  Where  found  and  what  are  their  actions? 

5.  (a)  Name  three  diseases  requiring  special  diet,  (b)  Give 
proper  menu  for  one  meal  in  each  disease. 

6.  How  may  milk  be  contaminated? 

7.  Give  one  day’s  bill  of  fare  for  a tuberculous  patient  who  is  up 
and  about. 

8.  Would  you  make  tea  as  an  infusion  or  a decoction? 

9.  Which  is  most  easily  digested:  a raw,  soft,  medium,  or  hard 
boiled  egg? 

10.  Give  a wholesome  bill  of  fare  for  a dinner  for  a convalescent 
operative  patient,  and  name  the  food  principle  or  principles  in  each 
article  of  diet. 

11.  Give  five  (5)  ways  of  serving  milk. 

12.  What  change  is  produced  in  bread  by  toasting? 

June,  1915 

1.  What  is  meant  by  food  principles?  Name  them. 

2.  (a-)  What  is  meant  by  modified  milk?  (b)  Pasteurized? 
(c)  Sterilized?  ( d ) Certified? 

3.  Name  four  classes  of  foods  which  have  laxative  value.  Why? 

4.  What  is  meant  by  calorie? 

5.  How  would  you  prepare  a soft  cooked  egg? 

6.  Why  is  it  necessary  to  restrict  starches  as  wall  as  sugar  in  the 
treatment  of  diabetes? 

7.  {a)  Name  three  diseases  requiring  special  diet,  (b)  Give 
proper  menu  for  one  meal  in  each  disease. 

8.  (a)  How  would  you  make  a cup  of  tea?  (b)  Coffee?  (c) 
Cocoa?  ( d ) Albumin? 

9.  ( a ) How  would  you  prepare  beef  tea?  (b)  Beef  broth?  (c) 
Beef  juice? 

10.  When  and  why  is  a salt-free  diet  frequently  ordered? 

11.  In  what  conditions  is  a fat  a valuable  article  of  diet? 

12.  State  value  of  green  vegetables  and  fruits  in  diet. 

January,  1916 

1.  Define  food,  (b)  What  constitutes  a perfect  food?  (c) 
Name  one. 

2.  What  function  do  nitrogenous  foods  perform  in  the  body?  (b)] 
And  what  are  the  uses  of  non-nitrogenous  foods? 

3.  What  is  distilled  water,  and  why  not  used  as  a beverage? 
(b)  How  oxygenate  sterilized  water? 

4.  What  is  meant  by  digestion,  absorption,  and  assimilation  of 
food? 


76 


INTRODUCTION 


5.  Why  should  starchy  foods  be  thoroughly  cooked?  (b)  If  you 
wish  to  keep  juice  in  meat,  how  would  you  cook  it? 

6.  ( a ) What  effect  does  toasting  have  on  the  digestibility  of 
bread?  (b)  How  would  you  prepare  an  egg  for  an  invalid?  Give 
method. 

7.  Name  three  foods  that  have  laxative  value. 

8.  (a)  What  is  the  average  composition  of  cow’s  milk?  (b) 
Mother’s  milk?  ( c ) What  is  meant  by  modified  milk? 

9.  Tn  what  disease  do  we  exclude  the  carbohydrate  diet? 

10.  What  chemical  changes  take  place  in  the  formation  of  butter- 
milk? What  preventive  measures  can  be  taken  to  keep  milk  from 
souring  in  hot  weather? 

June,  1916 

1.  Classify  foods  according  to  their  function. 

2.  Name  the  food  principles  contained  in  milk;  meat;  fruit. 

3.  Show  why  a mixed  diet  is  desirable. 

4.  State  the  action  of  the  gastric  secretions  on  food. 

5.  Give  two  examples  of  each  of  the  following  foods:  Nitro- 
genous; farinaceous  and  fatty. 

6.  Ilow  would  you  estimate  the  caloric  value  of  a diet  if  the 
number  of  grains  of  proteins,  carbohydrates  and  fats  were  given? 

7.  How  would  you  prepare  and  serve  a cup  of  tea?  Chocolate? 
Egg-nog? 

8.  How  should  cereals  be  cooked?  Give  reasons. 

9.  What  articles  of  food  are  to  be  especially  avoided  in  nephritis? 

10.  What  is  meant  by  10  per  cent  milk?  7 per  cent  milk?  How 
would  you  obtain  same? 

11.  What  is  meant  by  a concentrated  diet?  High  caloric  diet? 

12.  Define  the  following:  Enzyme;  ptvalin;  rennin. 

January,  1917 

1.  Define  food.  Name  the  food  principles. 

2.  State  the  important  sources  of  protein.  Give  its  function. 

3.  What  do  you  understand  by  the  following  terms:  enzyme? 
digestion?  metabolism? 

4.  Give  the  proper  method  for  preparing  a tender  steak.  What 
cut  would  you  ask  for? 

6.  What  foods  would  you  exclude  from  a diabetic  diet? 

6.  What  is  a calorie?  Name  some  points  to  be  considered  in  es- 
timating the  number  of  calories  for  a patient’s  diet. 

7.  What  are  the  principal  uses  for  water  in  the  body? 

8.  Give  in  detail  the  method  of  preparing  the  following  formulae: 


STATE  EXAMINATION  QUESTIONS  77 

Whole  milk  20  oz.  Barley  water  10  oz.  Sugar  of  milk  2 oz.  Five 
feedings. 

9.  Wliat  is  meant  by  adulteration  of  food?  How  are  foods  pre- 
served ? 

10.  What  is  the  composition  of  cow’s  milk?  What  is  buttermilk? 

11.  Give  points  to  be  observed  in  setting  an  invalid’s  tray. 

12.  Discuss  briefly  “ why  should  a nurse  have  an  intelligent  under- 
standing of  dietetics  in  order  to  be  a successful  nurse  ? 99 

June,  1917 

1.  What  is  meant  by  metabolism?  Assimilation?  Calorie? 

2.  Why  is  bread  more  easily  digested  when  toasted? 

3.  How  should  the  diet  of  an  adult  compare  with  that  of  a child? 

4.  Give  relative  composition  of  mother’s  milk  and  cow’s  milk. 

5.  Give  the  principal  points  to  be  followed  in  cooking  starches. 

6.  Explain  the  steps  in  the  digestion  of  proteins. 

7.  Name  three  foods  which  are  rich  in  proteins. 

8.  Name  three  foods  which  are  rich  in  carbohydrates. 

9.  Outline  a menu  for  a child  five  years  old. 

10.  Name  food  principles  in  following:  milk;  egg;  spinach;  peas; 
rice. 

11.  What  is  modified  milk?  Certified  milk? 

12.  Name  three  diseases  caused  by  improper  diet. 

January,  1918 

1.  Through  what  processes  must  food  undergo  before  it  can  be 
of  use  in  the  body? 

2.  In  serving  food  to  the  sick,  what  are  the  important  things  to 
be  considered? 

3.  Give  menu  for  (a)  Wheatless  day.  (b)  Meatless  day. 

4.  Describe  the  digestion  of  carbohydrates. 

5.  Outline  a diet  for  a patient  with  tuberculosis. 

6.  ( a ) What  is  meant  by  high  caloric  diet?  (6)  In  what  class  of 
diseases  is  this  usually  prescribed? 

7.  ( a ) What  articles  of  food  are  especially  to  be  avoided  in 

nephritis  ? ( b ) diabetes  ? 

8.  What  is  meant  by  food  principles?  What  two  do  not  require 
digestion  ? 

9.  What  kinds  of  food  are  usually  given  in  constipation?  Name 
several. 

10.  What  is  the  injurious  principle  in  (a)  Tea?  {b)  What  is 
the  stimulating  principle? 

11.  How  would  you  prepare,  and  what  points  observe  in  prepara- 
tion of  the  following:  (a)  Soft  boiled  egg.  (6)  Sweetbreads,  (c) 
Cream  of  tomato  soup. 


78 


INTRODUCTION 


12.  What  do  you  understand  by  food  value?  Name  two  articles  of 
food  that  have  high  food  value,  and  two  with  low  food  value. 

MONTANA 

1917 

1.  Name  the  five  food  principles. 

2.  Classify  foods  according  to  chemical  composition. 

3.  What  is  a perfect  food? 

4.  Give  composition  of  milk. 

5.  What  are  some  of  the  uses  of  water  to  the  body? 

6.  What  are  the  principal  uses  of  mineral  water  to  the  body? 

7.  Give  recipe  for  (a)  Beef  tea.  (b)  Baked  custard,  (c) 
Orangeade. 

8.  Give  menu  for  a diabetic  patient  for  one  day. 

9.  What  are  essential  points  in  cooking  starches? 

10.  What  is  an  enzyme?  Name  the  enzymes  in  the  gastric  juice. 
Name  the  five  digestive  juices. 

NEBRASKA 
May,  1914 

1.  What  is  food?  What  is  meant  by  food  principles?  Name 
them,  give  their  functions  and  tell  the  chemicals  they  contain. 

2.  What  is  a calorie?  \How  many  calories  in  a gram  of  protein, 
fat,  carbohydrates?  How  many  calories  in  a pound  of  protein,  fat, 
carbohydrates  ? 

3.  Explain  the  process  and  changes  that  take  place  in  the  diges- 
tion of  proteins,  carbohydrates  and  fats. 

4.  What  is  a beverage?  Name  six  uses. 

5.  Explain  the  difference  between  plain,  certified,  pasteurized  and 
sterilized  milk. 

6.  Tell  how  you  would  prepare  a cup  of  tea,  coffee  and  cocoa. 

7.  What  food  principle  is  to  be  guarded  against  in  the  diet  of  a 
diabetic?  Name  some  foods  that  may  be  given.  Name  some  foods 
that  should  not  be  given. 

8.  What  are  the  essential  points  in  cooking  starched  food?  How 
should  meat  be  cooked  in  order  to  retain  its  juices?  How  should 
meat  be  cooked  if  it  is  desired  to  extract  the  juices? 

9.  In  serving  food  to  the  sick,  name  five  principles  that  should 
govern  the  nurse. 

10.  Name  three  chief  purposes  of  cooking  food. 

11.  What  is  the  proper  way  to  boil  an  egg,  to  cook  rice,  to  make 
custard  and  make  junket?  Give  your  reason  for  so  doing. 

12.  In  preparing  a meal  for  a patient  in  a home,  what  should 
be  the  nurse’s  aim? 


STATE  EXAMINATION  QUESTIONS 


79 


November,  1915 

1.  What  is  meant  by  calorie? 

2.  Why  does  milk  become  sour?  What  measures  can  be  used  in 
summer  to  prevent  milk  from  becoming  sour? 

3.  Name  four  points  which  should  be  considered  in  feeding  pa- 
tients. 

4.  Describe  five  ways  of  preparing  milk  and  egg,  either  separately 
or  together  with  which  to  vary  a liquid  diet. 

5.  Give  the  theory  of  cooking  starch. 

6.  What  secretions  assist  in  the  digestion  of  starch? 

7.  Define  digestion  and  absorption. 

8.  What  is  the  composition  of  milk? 

9.  What  is  the  composition  of  the  egg? 

10.  What  are  the  five  food  principles? 

May,  1916 

1.  Define  food. 

2.  How  would  you  make  a cup  of  coffee;  tea;  cocoa;  albumin? 

3.  Name  some  of  the  foods  you  would  give  a chronic  diabetic 
patient. 

4.  Name  three  foods  we  get  our  carbohydrates  from;  three  fats; 
three  proteins. 

5.  What  is  the  object  of  cooking  food? 

6.  Name  four  ways  of  preserving  milk. 

7.  What  are  two  advantages  of  a milk  diet;  two  objections? 

8.  What  is  the  usual  diet  in  gastric  ulcer? 

9.  Describe  your  method  of  giving  a nutritive  enema  and  give 
one  recipe  for  same. 

10.  Mention  some  of  the  foods  you  would  give  to  correct  constipa- 
tion; to  correct  diarrhea. 

Lincoln 
November,  1916 

1.  What  is  necessary  to  be  considered  in  the  diet  of  a patient 
suffering  with  various  diseases  of  the  heart? 

2.  What  is  to  be  considered  in  the  diet  of  surgical  cases? 

3.  What  general  classification  of  foods  should  be  avoided  in 
nephritis? 

4.  (a)  How  do  you  cook  meat  to  extract  the  juices?  (b)  To 
retain  juices? 

5.  Give  the  quantity  of  milk  and  time  of  giving  for  twenty-four 
hours  for  a patient  on  milk  diet. 

6.  What  is  meant  by  the  term  “Calorie  value  of  foods”? 

7.  Where  does  the  absorption  of  fats  take  place? 


80 


INTRODUCTION 


8.  Compare  tlie  caloric  value  of  1 gm.  protein;  1 gm.  fat;  1 gm. 
carbohydrates. 

9.  What  is  the  average  number  of  calories  required  daily  in  an 
individual  ? 

10.  What  other  items  play  an  important  part  in  the  diet  of  pa- 
tience besides  the  caloric  value  of  foods? 

Omaiia 

November,  1916 

1.  What  is  important  in  cooking  starches? 

2.  How  do  you  broil  steak? 

3.  Name  four  diseases  in  which  diet  is  restricted  and  state  what 
to  avoid. 

4.  Describe  or  define  a calorimeter. 

5 Name  one  important  factor  in  the  diet  of  a patient  suffering 
from  tuberculosis. 

6.  What  would  you  include  in  a “ soft  diet  ”? 

7.  What  can  you  tell  of  the  effect  of  long  or  second  cooking  of 
albumen? 

8.  How  do  you  prepare  albuminized  water? 

9.  What  is  modified  milk? 

10.  Name  four  diseases  caused  by  error  in  diet. 

May,  1917 

1.  What  is  the  function  of  the  nitrogenous  food  in  the  body? 
The  carbohydrates? 

2.  Name  the  principal  proteins  and  state  where  they  are  found. 

3.  Mention  some  reasons  why  solid  food  is  withheld  or  restricted 
when  there  is  a high  temperature? 

4.  What  class  of  foods  is  restricted  in  nephritis?  (b)  Why? 

5.  What  class  of  foods  is  restricted  in  diabetes?  (b)  Why? 

6.  Why  is  the  diet  of  much  importance  in  tuberculosis? 

7.  What  are  the  principal  points  to  be  considered  in  serving  meals 
to  patients? 

8.  What  are  some  of  the  uses  of  water  in  the  body? 

9.  Describe  a method  of  making  beef  tea  and  give  reasons  for 
procedure. 

10.  What  are  the  chief  uses  of  food? 

November,  1917 

1.  Mention  diseases  in  which  diet  is  a most  important  part  of  the 
treatment,  giving  principal  points  in  the  dietetic  treatment  of  each. 

2.  What  do  you  understand  by  food  value? 


STATE  EXAMINATION  QUESTIONS 


81 


3.  Describe  five  ways  of  preparing  milk  and  egg,  either  separately 
or  together  with  which  to  vary  a liquid  diet. 

4.  Trace  the  digestion  of  a glass  of  milk. 

5.  Give  recipe  for  one  good  nutrient  enema. 

6.  What  food  should  enter  largely  into  children’s  diet  and  spar- 
ingly into  diets  of  aged,  and  why? 

7.  Give  a menu  for  three  meals  for  a diabetic  diet. 

8.  What  diseases  in  children  may  be  caused  by  errors  in  diet? 

(а)  Insufficient  food.  ( b ) Overeating,  (c)  Lack  of  fresh  food. 

9.  Give  principal  points  of  difference  between  human  milk  and 
cow’s  milk. 

10.  What  is  distilled  water  and  why  not  used  as  a beverage? 

11.  Name  four  food  stuffs  containing  a large  amount  of  starch. 

(б)  Four  largely  protein,  (c)  Two  largely  fat. 

May,  1918 

1.  Define  food. 

2.  Name  the  digestive  juices  and  enzyme  or  enzymes  contained 
in  each. 

3.  (a)  Define  enzyme.  (6)  Tell  what  class  of  food  each  enzyme 
acts  upon. 

4.  (a)  What  is  meant  by  calorie?  (6)  How  many  calories  of 
food  are  required  in  24  hours  by  an  adult? 

5.  (a)  Why  is  milk  a perfect  food?  (6)  IIow  would  you  pas- 
teurize milk? 

6.  ( a ) What  is  the  cooking  temperature  of  albumin?  (6)  What 
is  the  proper  way  to  boil  an  egg  and  why? 

7.  What  articles  of  food  would  you  avoid  in  the  diet  of  a diabetic? 

8.  Give  a recipe  for  one  pint  of  custard. 

9.  Name  the  tissue  building  foods. 

10.  Name  three  meat  substitutes. 

NEW  HAMPSHIRE 
May,  1911 

1.  Of  what  value  is  food  to  the  human  body? 

2.  What  is  the  average  composition  of  cow’s  milk?  Mother’s 
milk  ? 

3.  State  in  detail  a method  of  peptonizing  milk. 

4.  Why  are  different  foods  cooked? 

5.  What  should  be  the  diet  of  a tubercular  patient  in  the  incipient 
stage  ? 

6.  What  is  the  usual  form  of  diet  in  acute  gastritis? 

7.  What  foods  should  be  avoided  if  there  is  a tendency  to  flatu- 
lency ? 


82 


INTRODUCTION 


8.  What  should  be  the  general  diet  in  diseases  of  the  heart? 

9.  What  class  of  foods  is  to  be  avoided  in  diabetes  mellitus? 

10.  Give  in  detail  a day’s  diet  for  a diabetic  patent. 

October,  1911 

1.  Compare  mother’s  and  cow’s  milk. 

2.  What  are  nitrogenous  foods? 

3.  What  foods  can  be  given  a patient  with  diabetes?  Give  a 
breakfast,  dinner  and  supper  for  such  a patient. 

4.  Of  what  value  is  beef  broth  as  a food? 

5.  Give  a detailed  method  of  making  baked  custards  for  the  sick. 

6.  What  should  be  the  diet  of  an  habitually  constipated  person? 

7.  Give  in  detail  the  diet  of  a typhoid  patient  from  the  beginning 
to  the  termination  of  the  disease 

8.  How  would  you  make  corn-meal  gruel?  Oyster  stew? 
Chicken  broth  ? 

9.  What  is  the  diet  in  acute  nephritis? 

10.  How  would  you  prepare  a steak?  A chop? 

April,  1912 

1.  Name  the  chief  classes  of  food. 

2.  When  should  water  be  boiled  and  why? 

3.  What  value  has  nitrogenous  food? 

4.  State  in  detail  the  preparation  of  egg-albumin  for  a typhoid 
patient. 

5.  State  in  detail  how  you  would  make  chicken  broth. 

6.  Give  a breakfast,  dinner  and  supper  diet  for  diabetes  mellitus. 

7.  How  would  you  make  an  egg-nog?  tea?  coffee? 

8.  How  would  you  prepare  and  serve  a steak?  a chop? 

9.  What  is  milk?  Name  four  milk  products. 

10.  How  would  you  peptonize  milk? 

October,  1913 

1.  How  would  you  cook  a steak?  A chop?  What  are  the  ad- 
vantages of  your  method  of  cooking  over  other  methods? 

2.  How  long  would  you  cook  a cereal?  Why? 

3.  How  would  you  make  a cup  of  coffee?  Of  tea? 

4.  Give  a diabetic  breakfast,  dinner  and  supper  in  detail. 

5.  What  is  a proper  diet  to  give  in  acute  Bright’s  disease? 

6.  Of  what  value  are  the  meat  broths  as  foods? 

7.  What  is  the  use  of  the  Pure  Food  Laws?  What  is  food  adul- 
teration ? 

8.  How  many  foods  are  classified? 

9.  State  in  detail  a method  of  peptonizing  milk. 

10.  Of  what  value  is  milk  as  a food? 


STATE  EXAMINATION  QUESTIONS 


83 


April,  1914 

1.  What  is  food? 

2.  What  are  the  special  functions  of  proteids,  fats,  carbohy- 
drates ? 

3.  Why  is  a mixed  diet  necessary  ? 

4.  What  is  absorption? 

5.  What  is  the  relative  food  value  of  starches,  proteids  and  fats? 

6.  What  do  you  understand  as  the  caloric  unit? 

7.  Describe  the  usual  diabetic  diet. 

8.  What  is  pasteurized  milk? 

9.  Describe  the  proper  method  of  preparing  toast  for  a patient. 

10.  What  articles  of  food  are  to  be  especially  avoided  in  nephritis? 

Ocotber,  1914 

1.  Why  is  food  necessary  for  the  maintenance  of  the  body? 

2.  How  are  foods  classified  according  to  their  chemical  composi- 
tion? 

3.  What  is  the  chief  source  of  proteid  food? 

4.  Give  ingredients  of  two  nutritive  enemata. 

5.  What  are  the  principal  reasons  for  cooking  food? 

6.  State  correct  method  of  preparing  tea,  coffee,  lemonade  and 
malted  milk. 

7.  State  in  detail  how  to  cook  and  serve  a steak,  a chop,  and  a 
piece  of  bacon. 

8.  Give  one  day’s  dietary  for  a patient  having  diabetes  mellitus. 

9.  Compare  mother’s  and  cow’s  milk. 

10.  Describe  two  methods  of  peptonizing  milk. 

April,  1915 

1.  What  cuts  of  beef  would  you  select  for  the  following  pur- 
poses: (a)  Beef  juice,  (6)  roast  beef,  (c)  a tender  steak? 

2.  Give  a rule  for  a good  nutritive  enema. 

3.  Winch  contains  more  nourishment:  JT  of  beef  juice  or  JT 
of  beef  tea? 

4.  Briefly  outline  a diet  for  diabetics. 

5.  What  would  you  include  in  a soft  diet  for  an  invalid? 

6.  How  would  you  prepare  a beefsteak?  Give  reasons  for  method 
employed. 

7.  What  should  be  the  diet  of  a case  of  acute  nephritis? 

8.  What  is  a farinaceous  diet? 

9.  Give  the  general  rule  for  making  custard. 

10.  Have  you  had  any  special  training  in  dietetics?  Of  what  did 
it  consist?  Do  you  own  a book  on  dietetics? 


84 


INTRODUCTION 


October,  1915 

1.  Define  tbe  word  calorie. 

2.  What  are  the  three  values  of  food  to  the  body? 

3.  What  is  waste  material?  Has  it  any  use  in  the  process  of 
digestion  ? 

4.  What  are  the  uses  of  water  in  the  body? 

5.  Give  principal  points  of  difference  between  human  milk  and 
cow's  milk. 

6.  What  is  modified  milk?  Give  one  formula. 

7.  Name  two  diseases  that  may  be  caused  by  error  in  diet. 

8.  Give  formula  for  good  nutritive  enema.  At  what  tempera- 
ture should  it  be  given? 

9.  (a)  What  is  digestion?  (&)  Assimilation? 

10.  Give  at  least  six  points  to  be  remembered  in  preparing  a tray 
tor  a patient. 

April,  1916 

1.  (a)  What  foods  furnish  us  especially  with  proteins?  ( b ) 
What  foods  furnish  us  with  carbohydrates? 

2.  Give  the  composition  of  (a)  milk,  (b)  white  bread,  (c)  egg, 
(d)  potato,  ( e ) chicken,  (/)  butter,  ( g ) sugar.  Any  five  of  these. 

3.  What  are  some  of  the  ways  in  which  the  digestibility  of  foods 
has  been  found  out? 

4.  Mention  five  important  causes  which  affect  digestion  unfav- 
orably in  a person  in  normal  health. 

5.  How  many  reasons  can  you  mention  why  the  hands  should 
be  washed  before  handling  food? 

6.  What  are  the  points  most  necessary  to  observe  in  making 
coffee? 

7.  (a)  What  are  the  fundamental,  essential  points  in  tray  serv- 
ing? (b)  What,  in  addition,  are  desirable  points  in  tray  serving? 
(c)  When  a tray  is  ready  to  be  carried  to  a patient  what  is  the 
most  important  thing  about  it? 

8.  (a)  W'liat  causes  the  souring  of  milk?  {b)  What  causes  the 
decay  in  fruits,  the  rotting  in  vegetables,  the  spoiling  of  meats  and 
fish? 

9.  (a)  Wrrite  fully  on  the  dietetic  treatment  of  diabetes.  (5) 
W7rite  on  any  dietetic  subject  not  mentioned  above  on  which  you 
consider  a nurse  should  be  well  informed.  Suggestions:  diet  in 
gastric  ulcer;  diet  in  Bright's  disease;  diet  in  typhoid;  certified 
milk;  noise  as  affecting  health;  calories  in  % lb.  of  each  of  any 
five  foods. 

10.  (a)  W7hat  is  your  opinion  of  testing  bread,  while  it  is  baking, 
with  a straw  from  the  kitchen  broom?  (b)  WThat  are  the  reasons 
for  your  answer? 


STATE  EXAMINATION  QUESTIONS 


85 


October,  1916 

1.  Give  a diet  for  constipation. 

2.  (a)  VVliat  food  would  you  give  in  a case  of  dysentery? 
(6)  Pulmonary  tuberculosis? 

3.  How  would  you  prepare  a piece  of  beef  to  extract  the  juice? 

4.  What  are  the  principles  of  tea?  Collee? 

5.  IIow  would  you  make  oatmeal  gruel?  Tea?  Coffee? 

6.  What  foods  would  you  include  in  a semi-solid  diet? 

7.  Name  three  classes  of  foods.  Give  an  example  of  each. 

8.  In  giving  a person  in  bed,  unable  to  sit  up,  a tray,  what 
points  would  you  observe? 

9.  (a)  What  technique  do  you  observe  in  giving  a rectal  feeding? 
(b)  Give  one  formula. 

10.  Why  is  water  necessary  to  maintain  health,  and  how  much 
should  be  taken? 


March,  1917 

1.  What  is  a calory? 

2.  Why  is  it  injurious  to  use  predigested  foods  to  any  great  ex- 
tent? 

3.  Explain  the  advantage  of  drinking  a glass  of  milk  slowly. 
Why  is  it  healthful  to  drink  water  freely? 

4.  Why  is  a too  free  use  of  condiments  harmful?  In  what  dis- 
ease is  it  particularly  so? 

5.  In  what  way  may  the  serving  of  food  affect  the  appetite  and 
digestion? 

6.  State  the  difference  between  pasteurizing  and  sterilizing. 

7.  Give  the  formula  for  a good  nutrient  enema.  At  what  tem- 
perature should  it  be  administered? 

8.  What  is  the  food  value  of  sugar?  Is  there  any  substitute  with 
the  same  value? 

9.  Which  has  the  greater  food  value  — beef  tea  or  beef  juice? 
Describe  the  method  of  making  either  one 

10.  Name  one  disease  which  may  result  from  following  errors  in 
diet,  insufficient  food,  lack  of  fresh  foods  and  overeating 

May,  1917 

1.  [a)  What  is  meant  by  the  caloric  value  of  food?  (6)  How 
many  calories  are  required  for  a person  in  health?  (c)  Of  which 
food  is  the  caloric  value  greater:  One  pound  of  butter  or  one  pound 
of  sugar,  one  glass  of  milk  or  one  of  broth? 

2.  (a)  What  class  of  people  require  their  food  to  furnish  the 
greatest  number  of  calories?  (6)  Mention  an  article  of  food  that 
is  complete  in  itself. 


86 


INTRODUCTION 


3.  (a)  Why  is  rice  often  used  in  sickness  in  preference  to  other 
cereals?  (b)  What  is  the  advantage  of  scraped  meat  over  chopped 
meat? 

4.  Name  five  things  that  could  be  served  at  a meal,  which  would 
illustrate  the  five  food  principles,  and  state  to  which  principle  each 
belongs. 

5.  What  proportion  of  carbohydrates,  fats  and  proteins  should  be 
given  to  make  up  a daily  diet  in  health? 

6.  (a)  Why  is  it  better  to  give  some  form  of  carbohydrate  with 
milk?  (b)  Wbat  is  the  object  in  toasting  bread? 

7.  (a)  What  classes  of  foods  are  restricted  in  diabetes?  (6) 
How  would  you  feed  a tubercular  patient  and  give  reasons? 

8.  ( a ) What  is  the  difference  between  an  infusion  and  a decoc- 
tion? {b)  What  is  the  proper  method  of  making  tea  and  colfee? 

9.  What  effect  has  cold  water  on  the  juices  of  meat?  Boiling 
water? 

10.  Name  four  things  that  are  important  in  serving  food  to  the 
sick. 

October,  1917 

1.  Into  how  many  classes  is  food  divided?  Give  example  of  each. 

2.  What  useful  function  may  be  performed  by  the  indigestible 
parts  of  vegetables  and  fruits? 

3.  What  is  the  composition  of  milk  and  its  value  as  a food? 
How  does  it  differ  from  human  milk? 

4.  Give  preparation  of  scraped  beef.  Beef  tea,  Beef  juice. 

5.  What  is  the  difference  between  stale  bread  and  toasted  bread? 

6.  Why  is  long  cooking  necessary  in  starchy  foods? 

7.  How  peptonize  milk?  Pasteurize  milk?  Sterilize  milk? 

8.  What  foods  should  be  avoided  in  diarrhoea,  diabetes,  obesity, 
gout? 

9.  Give  five  methods  of  preparing  eggs  for  a patient. 

10.  Define  metabolism,  calorie,  absorption,  elimination. 

March,  1918 

1.  What  is  a calory? 

2.  Why  is  it  injurious  to  use  predigested  foods  to  any  great  ex- 
tent? 

3.  Explain  the  advantage  of  drinking  a glass  of  milk  slowry. 
Why  is  it  healthful  to  drink  water  freely? 

4.  Why  is  a too  free  use  of  condiments  harmful?  In  what  disease 
is  it  particularly  so? 

5.  In  what  way  may  the  serving  of  food  affect  the  appetite  and 
digestion  ? 

6.  State  the  difference  between  pasteurizing  and  sterilizing. 


STATE  EXAMINATION  QUESTIONS 


87 


7.  Give  the  formula  for  a good  nutrient  enema.  At  what  tem- 
perature should  it  be  administered? 

8.  What  is  the  food  value  of  sugar?  Is  there  any  substitute  with 
the  same  value? 

9.  Which  has  the  greater  food  value  — beef  tea  or  beef  juice? 
Describe  the  method  of  making  either  one. 

10.  Name  one  disease  which  may  result  from  following  errors  in 
diet,  insufficient  food,  lack  of  fresh  foods  and  overeating. 

NEW  JERSEY 
June,  1914 

1.  Why  are  drinks  made  from  fruit  juices  especially  valuable  for 
fever  patients? 

2.  Describe  the  process  of  making  beef  tea. 

3.  Name  four  uses  of  water  in  the  body  and  the  value  of  milk 
as  a food. 

4.  Name  three  diseases  requiring  special  diet.  Give  proper  menu 
for  one  meal  in  each  disease. 

5.  Which  is  most  easily  digested,  raw,  soft,  medium  or  hard  boiled 
eggs? 

6.  Describe  the  care  of  milk. 

7.  What  disease  is  often  caused  by  impure  milk? 

November,  1914 

1.  Mention  some  general  rules  to  be  observed  in  feeding  the  sick. 

2.  What  is  the  most  perfect  food  for  a typhoid  patient  during 
the  acute  stage?  Name  the  different  forms  in  which  it  may  be 
given. 

3.  Give  instructions  for  making  egg  broth. 

4.  State  how  oatmeal,  barley,  and  rice  water  should  be  made. 

5.  Describe  the  proper  method  for  making  tea. 

6.  State  how  a chop  and  steak  should  be  broiled  and  served. 

7.  In  feeding  fever  patients,  what  three  important  factors  should 
be  kept  in  mind?  Name  three  such  articles  of  food. 

8.  What  class  of  food  is  most  beneficial,  and  least  harmful  in 
the  treatment  of  diabetes  mellitus? 

9.  Name  four  familiar  examples. 

June,  1915 

1.  Name  the  chief  use  of  food. 

2.  Give  four  essential  points  to  be  remembered  when  preparing 
food  for  a patient. 

3.  Give  one  method  of  peptonizing  milk. 


88 


INTRODUCTION 


4.  Name  the  diet  that  may  be  given  to  a patient  suffering  from 
rheumatism. 

5.  Give  method  of  pasteurizing  milk. 

G.  Name  some  foods  that  may  be  given  to  children  between  twelve 
and  twenty-four  months. 

7.  How  would  you  prepare  one  pint  of  junket? 

8.  Describe  in  detail  your  method  of  preparing  grape  fruit. 

9.  Give  one  formula  for  a nutritive  enema. 

10.  Name  the  foods  which  may  be  relied  upon  during  acute  stages 
of  fevers. 

November,  1915 

1.  What  is  the  object  of  cooking? 

2.  Give  the  general  rules  for  cooking  vegetables. 

3.  What  method  of  preparation  precedes  the  giving  of  a nutritive 
enema? 

4.  Describe  in  detail  your  method  of  preparing  and  serving  a 
poached  egg. 

5.  (a)  Describe  two  processes  of  peptonizing  milk,  {b)  The 
method  used  to  albuminize  milk. 

6.  Give  menu  for  one  day  for  a convalescent  typhoid  fever  pa- 
tient. 

7.  How  would  you  prepare  and  serve  an  orange  for  a bed  patient? 

March,  1916* 

1.  Upon  what  does  the  nutritive  value  of  food  depend? 

2.  What  points  should  be  observed  in  feeding  fluids  to  helpless 
patients? 

3.  Name  three  objective  points  in  cooking. 

4.  In  preparing  cereal  foods,  what  important  fact  must  be  re- 
membered ? 

5.  I f the  patient  was  ordered  “ soft  diet 99  what  foods  would  you 
serve  to  her? 

0.  What  foods  may  be  given  to  a patient  suffering  from  diarrhea? 

7.  Give  one  formula  for  preparing  clam  broth. 

8.  How  would  you  prepare  a soft  custard? 

June,  1916 

1.  Into  what  classes  are  foods  divided?  Which  class  are  tissue 
builders  ? 

2.  What  causes  eggs  to  decompose?  How  may  this  be  avoided? 

3.  Of  what  nutrient  value  is  gelatin?  In  what  disorders  is  it 
valuable;  when  contra-indicated? 

4.  What  do  you  understand  by  a balanced  diet? 


STATE  EXAMINATION  QUESTIONS 


89 


5.  Give  in  detail  the  proper  method  of  making  meat  broths,  in- 
cluding selection  of  meat,  proportions  used  and  temperature  to  be 
kept  at. 

6.  What  kind  of  food  would  you  give  a patient  suffering  from 
quinsy  or  tonsilitis?  How  served? 

7.  Why  should  a nurse  have  a practical  knowledge  of  dietetics? 
Answer  in  ten  words.  What  has  yours  been? 

June,  1917 

1.  What  are  six  essential  points  a nurse  should  observe  in  pre- 
paring and  serving  food  to  a patient? 

2.  Describe  three  (3)  methods  by  which  raw  beef  may  be  prepared 
for  a patient. 

3.  Give  rules  for  cooking  meats;  boiling,  roasting,  broiling. 

4.  Describe  the  proper  care  of  milk  from  the  time  it  is  drawn 
until  it  is  used. 

5.  Why  are  solid  foods  withheld  when  there  is  a high  tem- 
perature? Outline  the  diet  for  a fever  patient  for  one  day. 

6.  Describe  in  detail  your  method  of  feeding  an  unconscious 
patient. 

7.  Describe  your  method  of  making  wine  whey. 

November,  1917 

1.  Name  three  sources  from  which  sugar  may  be  obtained. 

2.  Plow  may  foods  best  be  preserved  without  loss  of  nutrient 
value? 

3.  Why  is  it  better  to  serve  iced  drinks  between  meals  than 
with  them? 

4.  Give  individual  recipe  for  junket;  fruit  jelly  made  with 
gelatine. 

5.  What  is  gluten  flour?  In  what  diseases  is  its  use  commonly 
indicated  ? 

6.  At  what  temperature  should  milk  be  kept  to  prevent  increase 
in  bacteria? 

7.  What  technique  would  you  observe  in  rectal  feeding? 

March,  1918 

1.  What  do  you  understand  by  certified  milk,  pasteurized  milk, 
sterilized  milk? 

2.  Give  a list  of  fruits  to  be  recommended  for  laxative  effect. 

3.  What  care  should  be  given  food  between  the  time  of  pur- 
chase and  cooking? 

4.  Describe  the  method  of  cooking  potatoes  for  an  invalid  to 
have  them  more  easily  digested. 


90 


INTRODUCTION 


5.  (a)  What  cuts  of  beef  are  best  for  beef  juice?  {b)  Give  a 
good  method  of  preparation. 

6.  (a)  Name  some  of  the  foods  you  would  give  a chronic  diabetic 
patient.  (b)  Name  some  you  would  avoid. 

7.  (a)  What  articles  do  you  understand  to  be  included  in  a light 
diet?  (b)  In  a soft  diet? 


NEW  YORK 
1907 

1.  What  effect  has  cooking  on  meat? 

2.  Give  recipe  for  veal  broth  made  from  a half  pound  of  veal. 

3.  State  the  length  of  time  required  to  cook  properly  the  follow- 
ing cereals:  rolled  oats,  Irish  oatmeal,  steamed  rice,  cornmeal  mush. 

4.  How  would  you  make  a flour  ball? 

5.  Give  recipe  for  making  an  oyster  stew  containing  a pint  of 
oysters. 

6.  How  would  you  determine  whether  or  not  an  egg  is  fresh? 

7.  Which  is  more  quickly  digested,  a raw  egg  or  a soft-boiled 
egg  ? Why  ? 

8.  Give  a recipe  for  egg  sandwich. 

9.  Give  the  general  rules  for  making  custards. 

10.  How  would  you  bake  a banana  and  prepare  it  for  a patient? 

1908 

1.  What  are  the  uses  of  water  in  the  body? 

2.  Name  three  vegetable  acids. 

3.  Give  three  examples  of  foods  in  which  starch  is  found. 

4.  Of  what  value  is  sugar  as  food? 

5.  Give  three  examples  of  food  containing  fat. 

6.  What  hygienic  effect  has  heat  on  milk? 

7.  How  should  an  egg  be  boiled?  How  should  it  be  served  to  an 
invalid? 

8.  How  would  you  make  a raw  beef  sandwich? 

9.  Why  is  stale  bread  more  easily  digested  than  bread  freshly 
baked  ? 

10.  Give  recipe  for  lemon  jelly. 

11.  Outline  a breakfast  for  a convalescent  man. 

12.  Outline  a dinner  for  a convalescent  woman. 

13.  Give  recipe  for  creamy  rice  pudding. 

14.  Of  what  value  are  fruits  as  food? 

15.  What  are  the  requirements  of  food  for  a fever  patient  in  order 
that  proper  nourishment  may  be  obtained? 


STATE  EXAMINATION  QUESTIONS 


91 


1909 

1.  What  is  meant  by  predigested  food? 

2.  What  effect  on  the  system  has  hot  water  when  taken  internally? 

3.  What  effect  has  sterilization  on  milk? 

4.  What  is  condensed  milk?  State  its  value  as  a food. 

5.  How  is  limewater  made? 

6.  What  is  farinaceous  diet? 

7.  What  are  the  most  important  food  products  derived  from  the 
vegetable  kingdom? 

8.  State  the  effect  of  coffee  on  the  system. 

9.  What  are  concentrated  foods?  State  their  chief  use. 

10.  State  the  food  value  of  green  vegetables. 

11.  What  are  the  diet  requirements  in  anaemia? 

12.  Mention  some  factors,  apart  from  proper  diet,  that  specially 
affect  the  digestion. 

13.  Name  some  diseases  that  may  be  caused  by  the  following  errors 
in  diet:  (a)  insufficient  food;  (ft)  overeating;  ( c ) lack  of  fresh 
food;  ( d ) improperly  balanced  diet. 

14.  What  are  the  reasons  for  limiting  the  diet  of  a young  child  to 
certain  foods? 

15.  What  changes  in  diet  should  be  made  in  advanced  years? 
Why? 

February,  1911 

1.  Why  should  the  nurse  have  a working  knowledge  of  dietetics? 

2.  Classify  the  food  principles  as  (a)  organic  or  inorganic,  (ft) 
nitrogenous  or  non-nitrogenous. 

3.  Explain  why  carbohydrates  alone  are  not  sufficient  for  a 
dietary. 

4.  Name  the  digestive  ferments  and  give  their  functions. 

5.  Describe  in  detail  the  proper  care  of  milk  from  the  time  it  is 
drawn  till  it  is  used. 

6.  Compare  the  advantages  and  the  disadvantages  of  sterilized 
milk  with  those  of  pasteurized  milk. 

7.  Trace  the  digestion  of  a glass  of  milk. 

8.  State  why  it  is  important  for  a convalescent  typhoid  patient 
to  resume  solid  food  gradually. 

9.  What  diet  would  you  give  an  ansemic  patient,  if  the  matter 
were  left  to  your  discretion  ? 

10.  What  is  the  effect  of  heat  on  (a)  starch,  (ft)  albumin? 

11.  What  is  cellulose  and  what  is  its  value? 

12.  What  is  the  disadvantage  of  boiled  water  and  how  may  this 
disadvantage  be  overcome? 

13.  Give  four  points  to  be  considered  in  the  preparation  of  an 
invalid’s  tray. 


92 


INTRODUCTION 


14.  Give  concisely  the  ingredients  and  the  method  of  preparation 
of  ( a ) beef  tea,  (fr)  oatmeal  gruel. 

15.  Why  is  it  best  to  surround  the  cups  with  cold  water  when 
putting  custards  in  to  bake? 

June,  1911 

1.  State  the  uses  of  food. 

2.  What  processes  are  necessary  to  make  food  of  use  to  the 
body? 

3.  What  is  the  object  of  the  digestion  of  food? 

4.  What  food  principles  require  digestion? 

5.  Name  two  vegetables  containing  a good  proportion  of  proteid. 

6.  Name  two  vegetables  containing  a large  proportion  of  carbo- 
hydrate. 

7.  Name  two  vegetables  containing  a large  amount  of  salts. 

8.  Why  are  fruits  a valuable  addition  to  a general  diet? 

9.  What  food  principle  predominates  in  nuts? 

10.  Why  are  meats  restricted  or  forbidden  in  cases  of  nephritis? 

11.  Why  are  carbohydrates  restricted  in  cases  of  diabetes? 

12.  Why  is  a salt-free  diet  often  ordered  in  illness  when  there  is 
edema? 

13.  Why  are  meats  more  digestible  when  broiled  or  roasted  than 
when  fried? 

14.  Give  the  method  of  making  chicken  broth. 

15.  Mention  two  ways  of  removing  fat  from  a soup. 

February,  1912 

1.  In  what  places  and  under  what  names  is  food  stored  in  the 
body? 

2.  Give  the  mechanical  processes  of  digestion. 

3.  Of  what  elements  is  proteid  food  composed? 

4.  In  health  what  are  the  advantages  of  drinking  large  quantities 
of  water  ? 

5.  Outline  for  a nephritic  patient  the  three  meals  for  one  day. 

6.  What  is  [a)  chyme,  (5)  chyle? 

7.  What  are  the  uses  of  condiments? 

8.  Why  is  table  salt  an  essential  part  of  our  diet? 

9.  What  is  a calorie? 

10.  What  articles  of  food  would  you  avoid  giving  to  a rheumatic 
patient? 

11.  What  vegetables  and  fruits  would  you  give  to  a patient  with 
a tendency  to  constipation  ? Why  ? 

12.  What  food  principle  is  lacking  in  eggs? 

13.  Explain  briefly  the  process  used  in  raising  and  baking  bread. 


STATE  EXAMINATION  QUESTIONS  93 

14.  How  would  you  make  and  serve  toast  in  order  to  increase  its 
digestibility  ? 

15.  Describe  the  process  of  making  tea,  giving  reasons  for  this 
process. 

June,  1912 

1.  What  is  a mixed  diet?  What  are  its  advantages  in  health? 

2.  Why  is  fresh  air  necessary  to  nutrition? 

3.  What  may  be  used  as  a substitute  for  sugar  in  cases  where 
carbohydrate  food  is  limited? 

4.  Mention  four  chief  sources  of  fat  in  the  diet. 

5.  Which  is  the  more  easily  digested,  fat  or  carbohydrate  food? 

G.  What  is  distilled  water?  Why  is  it  unsuitable  for  use  as  a 

beverage  ? 

7.  Why  is  salt  used  with  ice  in  freezing  ice  cream? 

8.  What  is  buttermilk?  What  are  its  uses? 

9.  Mention  two  signs  that  indicate  that  an  egg  is  fresh. 

10.  What  kinds  of  food  would  you  give  in  cases  of  diarrhea? 

11.  What  kinds  of  food  would  you  give  in  cases  of  constipation? 

12.  What  is  broiling?  What  are  its  advantages  over  frying? 

13.  How  would  you  peptonize  a pint  of  milk  by  the  cold  process? 

14.  Tell  how  you  would  prepare  and  serve  raw  beef  sandwiches. 

15.  Describe  briefly  the  necessary  steps  in  making  mutton  broth. 

January,  1913 

1.  Name  three  juices  in  the  body  that  aid  digestion. 

2.  Why  do  water  and  mineral  salts  not  require  digestion? 

3.  What  is  digestion? 

4.  What  is  the  name  of  the  special  substances  in  any  digestive 
juice,  which  brings  about  chemical  changes  in  the  food? 

5.  Where  in  the  body  does  the  oxidation  of  food  take  place? 

6.  Wliat  is  meant  by  the  caloric  value  of  food? 

7.  What  special  value  has  proteid  food? 

8.  Name  the  ferments  in  the  pancreatic  juice. 

9.  Outline  three  meals  for  a patient  with  chronic  constipation. 

10.  Why  is  it  now  considered  desirable  not  to  restrict  the  diet  in 
typhoid  fever  to  fluids  only? 

11.  What  may  be  the  advantage  of  giving  eggs  raw  in  cases  of 
tuberculosis  ? 

12.  How  may  hard  drinking  water  generally  be  rendered  soft? 

13.  Why  should  potatoes  be  thoroughly  cooked? 

14.  Tell  how  you  would  make  and  serve  oatmeal  gruel. 

15.  Tell  how  you  would  cream  oysters  for  one  person. 


94 


INTRODUCTION 


June,  1913 

1.  Define  (a)  chyme,  ( b ) chyle. 

2.  At  what  age  may  a healthy  child  begin  to  digest  starches? 

3.  In  what  organs  and  by  what  enzymes  are  starches  digested? 

4.  Mention  three  results  gained  by  the  cooking  of  food. 

5.  Give  the  freezing  and  the  boiling  point  of  (a)  the  Fahrenheit 
thermometer,  (b)  the  Centigrade  thermometer. 

6.  Make  a list  of  five  tissue-building  foods. 

7.  What  does  the  term  “ top  milk  ” mean? 

8.  When  10%  top  milk  is  used,  what  is  the  relative  proportion  of 
fat  to  proteid? 

9.  Outline  the  daily  care  of  an  ice  box. 

10.  Contrast  the  cooking  of  meat  in  making  broth  and  in  broiling. 

11.  Describe  the  care  of  milk  in  the  home.  Give  reasons  for  your 
answer. 

12.  How  would  you  make  junket?  State  the  source  of  rennet. 

13.  Give  the  general  rule  for  making  cream  vegetable  soups. 

14.  Tell  how  you  would  make  cocoa  and  give  your  reasons  for  thus 
making  it. 

15.  Name  two  diseases  in  wdiich  carbohydrate  food  is  limited. 

January,  1914 

1.  To  what  classes  do  the  following  foods  belong:  (a)  beef,  (6) 
potatoes,  (c)  eggs,  ( d ) lettuce,  (e)  butter? 

2.  What  digestive  juices  are  involved  in  the  digestion  of  each 
of  the  above  foods? 

3.  Name  three  kinds  of  food  that  should  in  general  be  eliminated 
from  the  diet  of  the  sick. 

4.  What  is  the  difference  between  cocoa  and  chocolate? 

5.  Why  is  human  milk  more  easily  digested  than  cow’s  milk? 

6.  Give  the  relative  per  cent,  of  fat  and  proteid  in  7%  top  milk. 

7.  Give  menus  for  three  meals,  with  a special  view  to  increasing 
bodily  weight  in  a person  who  is  otherwise  healthy. 

8.  What  is  the  chief  dietetic  value  of  fruits? 

9.  Of  what  food  value  are  salads? 

10.  What  foods  do  you  eliminate  in  cases  of  diabetes?  In  cases  of 
nephritis? 

11.  How  would  you  cook  rice  for  an  invalid? 

12.  Give  your  method  of  baking  apples. 

13.  Mention  three  ways  of  cooking  eggs,  suitable  for  a patient  on 
a soft  diet. 

14.  What  kinds  of  food  would  you  give  in  cases  of  rachitis? 

15.  What  diet  in  general  would  you  follow  in  nursing  patients 
with  nervous  disorders? 


STATE  EXAMINATION  QUESTIONS 


95 


June,  1914 

1.  What  is  the  object  of  the  digestion  of  food? 

2.  How  do  carbohydrates  and  fats  differ  in  their  food  values? 

3.  Where  does  the  absorption  of  food  chiefly  take  place? 

4.  Name  the  chief  ingredients  of  gastric  juice. 

5.  What  takes  place  in  stomach  digestion? 

6.  Name  two  mollusks  and  two  crustaceans  used  for  food. 

7.  State  two  methods  of  preserving  food  and  illustrate  each. 

8.  What  are  the  advantages  of  a double  boiler? 

9.  In  mixing  ingredients  what  is  the  difference  between  stirring; 
and  beating? 

10.  Mention  three  points  to  consider  in  making  out  a menu. 

11.  How  would  you  roast  a piece  of  beef? 

12.  Describe  your  method  of  making  an  omelet. 

13.  How  would  you  make  a fruit  salad? 

14.  Why  are  fluids  given  in  most  fevers? 

15.  Why  is  diet  so  important  in  nursing  tuberculosis? 

January,  1915 

1.  State  two  methods  of  preparing  eggs  for  nourishment  and  give 
reasons  for  your  answer. 

2.  Explain  the  term  balanced  meal. 

3.  Mention  three  meat  substitutes. 

4.  Mention  four  food  principles  and  give  their  function  in  the 
body. 

5.  How  would  you  prepare  beef  juice?  How  would  you  prepare 
one  pint  of  baked  custard? 

6.  Give  two  formulas  for  nutritive  enemas. 

7.  What  articles  of  food  are  to  be  specially  avoided  in  nephritis? 

8.  What  are  the  functions  of  nitrogenous  food  in  the  body? 

9.  Name  the  non -nitrogenous  foodstuffs. 

10.  In  what  conditions  is  fat  a valuable  article  of  diet?  Why? 

11.  Name  the  digestive  juices. 

12.  Why  is  milk  called  a perfect  food? 

13.  How  should  meat  be  cooked  in  order  that  it  may  retain  its. 
juice? 

14.  Name  several  articles  of  food  that  have  laxative  value. 

15.  What  do  you  understand  by  ( a ) modified  milk,  (6)  pasteur- 
ized milk,  (c)  sterilized  milk? 

July,  1915 

1.  Make  out  a day’s  dietary  for  a child  four  years  of  age. 

2.  Of  what  value  are  fruits  as  food? 

3.  Name  (a)  three  foods  from  which  protein  is  obtained  (5)> 


96 


INTRODUCTION 


three  from  which  fats  are  obtained,  (,c)  three  from  which  carbo- 
hydrates are  obtained. 

4.  Give  one  method  of  predigesting  milk. 

5.  State  the  disadvantages  of  a purely  vegetable  diet. 

6.  How  is  the  fuel  value  of  food  expressed? 

7.  In  what  way  does  the  serving  of  food  affect  digestion? 

8.  Mention  (a)  three  easily  digested  meats,  ( b ) two  meats  to  be 
avoided  in  feeding  the  sick. 

9.  Give  a recipe  for  making  one  pint  of  oyster  soup. 

10.  Name  the  ferment  contained  in  saliva  and  give  its  action. 

11.  What  are  the  principal  uses  of  salts  in  the  body? 

12.  Where  does  food  absorption  mostly  take  place? 

13.  Outline  a day’s  dietary  for  (a)  a tuberculosis  patient,  (b)  a 
•diabetic  patient. 

14.  When  is  sugar  a valuable  article  of  diet?  Why? 

15.  What  are  some  of  the  uses  of  water  in  the  body? 

January,  1916 

1.  What  is  food?  Give  a classification  of  food. 

2.  Define  briefly  digestion  and  absorption. 

3.  Mention  four  of  the  important  factors  that  specially  affect  di- 
gestion. 

4.  What  would  you  include  under  the  head  of  (a)  liquid  diet, 
(b)  soft  diet,  (c)  light  diet? 

5.  Name  three  foods  that  frequently  produce  ptomaine  poison- 
ing. 

6.  Give  three  reasons  for  cooking  food.  Give  method  of  cook- 
ing cereals. 

7.  How  would  you  alter  milk  to  increase  its  digestibility  for 
fever  patients  ? 

8.  What  effect  does  toasting  have  on  bread? 

9.  Give  the  general  dietetic  treatment  in  a case  of  chronic  con- 
stipation. 

10.  How  would  you  make  (a)  a cup  of  tea,  (6)  a cup  of  coffee? 

11.  Name  the  chief  ingredients  of  the  gastric  juice. 

12.  Describe  your  method  of  making  an  omelet. 

13.  Why  is  the  diet  of  such  importance  in  tuberculosis? 

14.  Mention  some  reasons  why  solid  food  is  restricted  when  there 
is  a high  temperature. 

15.  What  is  certified  milk? 

June,  1916 

1.  Explain  why  fruits  and  green  vegetables,  which  contain  very 
little  nourishment,  are  essential  to  health. 


STATE  EXAMINATION  QUESTIONS  97 

2.  Name  five  fruits  that  are  recommended  for  their  laxative 
effect. 

3.  What  food  principles  predominate  in  nuts? 

4.  What  is  the  function  of  ( a ) proteins,  {b)  carbohydrates,  (c) 
mineral  water,  ( d ) water? 

5.  Give  method  of  preparing  (a)  a soft  cooked  egg  in  shell,  ( b ) 
junket,  (c)  beef  juice. 

6.  What  is  the  average  quantity  of  a nutritive  enema?  Give 
one  good  formula  for  a nutritive  enema.  At  what  temperature 
should  it  be  given? 

7.  Name  (a)  three  foods  from  which  protein  is  obtained,  (ft) 
three  from  which  carbohydrates  are  obtained,  ( c ) three  from  which 
fats  are  obtained. 

8.  What  diet  would  you  give  an  anemic  patient  if  the  matter 
w^ere  left  to  your  discretion? 

9.  Name  the  two  processes  of  digestion.  Of  what  does  the  me- 
chanical process  consist? 

10.  What  is  the  action  of  the  bile? 

11.  Why  is  proteid  food  given  only  in  small  quantities  when  the 
kidneys  are  diseased? 

12.  How  should  meat  be  cooked  to  (a)  retain  its  juices,  (b)  ex- 
tract its  juices? 

13.  Mention  four  ways  of  preserving  foods. 

14.  What  food  principle  is  to  be  guarded  against  in  the  dietetic 
treatment  of  diabetes? 

15.  Mention  two  foods  often  given  to  infants  when  they  are  unable 
to  digest  milk. 

February,  1917 

1.  Define  dietetics. 

2.  State  four  essentials  to  success  in  the  serving  of  food  to  the 
sick. 

3.  Name  the  ferments  contained  in  the  pancreatic  juice  and 
state  their  function. 

4.  Name  five  tissue  building  foods. 

5.  What  is  the  advantage  of  obtaining  proteins  from  animal 
rather  than  from  vegetable  food? 

6.  Name  two  common  beverages  that  contain  tannin.  How  is 
tannin  extracted? 

7.  Describe  five  ways  of  preparing  milk  and  eggs,  either  sep- 
arately or  together,  which  might  vary  a liquid  diet. 

8.  Outline  a breakfast,  dinner  and  supper  for  a patient  suffering 
from  chronic  constipation. 

9.  Name  one  disease  that  results  from  each  of  the  following 
errors  in  diet:  (a)  insufficient  food,  {b)  lack  of  fresh  food,  (c) 
overeating,  (d)  improperly  balanced  diet. 


98 


INTRODUCTION 


10.  Name  the  principal  protein,  fat  and  carbohydrate  found  in 
milk. 

11.  Why  is  the  value  of  skim  milk  not  much  less  than  that  of 
whole  milk? 

12.  Which  of  the  other  food  principles  would  you  use  in  place  of 
fats  ? Why  ? 

13.  How  would  you  cream  oysters  for  one  person? 

14.  Name  two  mollusks  and  two  crustaceans  used  for  food. 

15.  Why  is  diet  so  important  in  tuberculosis? 

June,  1917 

1.  Name  (a)  five  foods  included  under  the  head  of  a nitrogenous 
diet,  (b)  five  foods  included  under  the  head  of  a carbohydrate  diet. 

2.  Outline  a diet  of  liquids  for  24  hours,  taking  care  that  the 
patient  has  variety  and  sufficient  nourishment. 

3.  Where  is  glycogen  found?  What  is  its  classification? 

4.  Explain  the  advantage  of  drinking  a glass  of  milk  slowly. 

5.  What  are  the  principal  uses  of  salts  in  the  body? 

6.  Why  should  infants  not  be  given  starch  unless  it  is  pre- 
digested ? 

7.  Why  are  oysters  so  much  used  in  invalid  diet? 

8.  What  action  do  the  gastric  juices  have  on  milk?  Give  two 
ways  of  preparing  milk  to  make  it  more  digestible. 

9.  Outline  a day's  dietary  for  a child  15  months  old. 

10.  How  would  you  prepare  barley  water? 

11.  Mention  some  abnormal  symptoms  in  a child  six  months  old 
that  indicate  error  in  diet. 

12.  How  may  the  proportion  of  protein  be  diminished  without 
changing  the  fat  in  modifying  milk  for  infants? 

13.  What  are  condiments?  What  purpose  do  they  serve  in  the 
dietary  of  a patient? 

14.  State  four  common  causes  of  indigestion. 

15.  In  what  part  of  the  body  does  the  absorption  of  food  take 
place  ? 

January,  1918 

1.  What  is  a calorie?  How  many  calories  are  required  daily  by 
the  average  adult  man? 

2.  State  two  methods  of  preserving  food  and  illustrate  each. 

3.  Mention  two  meat  substitutes. 

4.  Mention  two  diseases  in  the  treatment  of  which  diet  is  a most 
important  factor.  Give  the  principal  points  in  the  dietetic  treat- 
ment of  each. 

5.  What  is  the  principal  food  property  in  each  of  the  following: 
(a)  eggs,  (b)  cream,  ( c ) cheese,  ( d ) barley  flour,  (e)  meat? 


STATE  EXAMINATION  QUESTIONS 


99 


6.  What  classes  of  foods  are  tissue  builders?  What  classes 
produce  heat  and  energy? 

7.  Give  two  formulas  for  nutritive  enemata. 

8.  Name  two  vegetables  each  containing  a large  proportion  of 
carbohydrate. 

9 Mention  two  diseases  that  are  often  due  to  a deficiency  of  salts 
or  mineral  matter. 

10  What  foods  are  generally  given  to  patients  who  are  suffering 
from  diseases  in  which  a deficiency  of  salts  is  a feature? 

11.  State  the  advantages  of  a high  caloric  diet  in  typhoid  fever. 

12.  How  can  potatoes  be  cooked  to  avoid  loss  of  starch  and  salts? 

13.  What  are  sweetbreads?  Give  a recipe  for  creaming  sweet- 
breads. 

14.  State  the  advantages  of  a mixed  diet. 

15.  What  effect  does  toasting  have  on  the  digestibility  of  bread? 

NORTH  CAROLINA 
1908 

1.  Tn  what  foods  is  ptomaine  poisoning  most  likely  to  be  found? 
How  may  this  be  avoided? 

2.  What  can  you  say  of  the  effect  of  long  or  second  cooking  of 
albuminous  foods?  State  whether  or  not  this  increases  their  di- 
gestibility. 

3.  Give  a list  of  the  easily  digested  meats,  (a)  Describe  method 
of  cooking  one  of  these,  (b)  Name  those  you  would  not  give  an  in- 
valid, giving  reasons. 

4.  Give  a list  of  foods  you  have  been  accustomed  to  giving  con- 
valescents from  typhoid  fever,  between  the  liquid  and  full  diet  period. 

5.  What  foods  have  you  given  your  obstetrical  cases  during  the 
first  two  weeks? 

6.  When  is  a healthy  child  considered  able  to  digest  starchy 
foods? 

7.  Name  such  foods  as  you  would  give  a healthy  child  from  12 
to  18  months  of  age. 

8.  What  vegetables  supply  about  the  same  elements  for  the  sys- 
tem as  meats? 

9.  What  can  you  say  of  the  long  and  second  cooking  of  starchy 
foods? 

10.  Name  such  vegetables  and  fruits  as  you  would  give  an  invalid. 
State  reasons. 


1909 

1.  Give  theory  of  cooking  starches  and  tell  where  and  by  what 
digested. 


100 


INTRODUCTION 


2.  Name  the  cereals  that  require  long  cooking  and  give  approxi- 
mate time. 

3.  Why  do  we  toast  bread? 

4.  What  disease  is  usually  given  a carhohydrate-free  diet? 

5.  Name  the  heat-  and  energy-giving  foods. 

6.  What  do  you  consider  an  ideal  diet? 

7.  What  should  he  the  characteristics  of  an  invalid’s  diet? 

8.  What  are  some  of  the  advantages  of  vegetables  and  fruits  in 
our  own  diet? 

9.  Why  is  cow’s  milk  more  likely  to  disagree  with  infants  during 
the  summer  than  in  cold  weather? 

10.  Up  to  the  present  have  we  been  benefited  by  the  pure  food 
laws? 

11.  Which  contains  more  nourishment,  fji  of  beef  juice  or  f^i  of 
beef  tea? 

12  (live  a list  of  tissue-building  foods. 

13.  What  should  be  the  diet  of  a case  of  acute  nephritis?  [b)  A 
case  of  eclampsia  preceding  or  following  labor? 

14.  Give  several  ways  in  which  milk  and  eggs  may  be  prepared 
and  flavored  to  give  variety  to  liquid  diet. 

15.  State  some  of  the  advantages  and  disadvantages  of  milk,  as  a 
food  for  invalids. 

June,  1912 

1.  Name  the  different  sources  of  foods. 

2.  From  what  source  do  we  have  (a)  Proteids,  (6)  Carbohydrates, 
(c)  Salts? 

3.  What  elements  do  the  different  classes  supply  to  the  body  — 
(a)  Proteids,  (b)  Carbohydrates,  (c*)  Salts? 

4 What  is  the  relative  value  of  skimmed  and  unskimmed  milk, 
and  why? 

5.  What  important  function  does  water  perform  in  the  body? 

6.  Mention  some  points  to  be  remembered  in  serving  food  to  pa- 
tients. 

7.  Which  is  preferable,  to  serve  too  little  or  an  overabundance  to 
a patient,  and  why? 

8.  If  you  were  doing  private  nursing  and  could  not  got  ice,  how 
would  you  keep  eggs  and  milk  fresh  ? 

9.  Name  several  ways  of  cooking  eggs  for  invalids. 

10.  Give  directions  for  making  whey. 

November,  1912 

1.  (a)  Define  foodstuffs,  (b)  What  are  the  uses  of  food? 

2.  (a)  What  causes  milk  to  sour?  (b)  What  preventive  mea- 
sures can  be  used  to  keep  milk  from  becoming  sour? 


STATE  EXAMINATION  QUESTIONS 


101 


3.  Describe  six  ways  of  preparing  milk  and  eggs,  either  separately 
or  together,  with  which  to  vary  a liquid  diet. 

4.  What  classes  of  foodstuffs  should  be  excluded  from  a rheu- 
matic diet,  and  why? 

5.  (a)  Give  the  theory  of  cooking  starch.  ( b ) What  secretions 
assist  in  the  digestion  of  starches? 

6.  Mention  some  diseases  in  which  the  diet  forms  an  important 
part  in  the  treatment  of  disease,  or  in  which  errors  in  diet  may 
have  serious  consequences 

7.  What  foods  are  excluded  from  a diabetic  diet?  Give  the 
substitutes. 

8.  ( a ) Why  is  the  diet  of  such  importance  in  the  treatment  of 
tuberculosis?  (b)  Of  what  foods  does  the  diet  chiefly  consist? 

9.  Why  is  thorough  cooking  of  cereal  foods  especially  important? 

10.  (a)  What  is  a calorie?  (b)  How  many  calories  required 

daily  by  an  adult? 

May,  1914 

1.  Give  the  meaning  of  digestion. 

2.  What  are  the  three  values  of  food  to  the  body? 

3.  How  many  calories  of  food  are  necessary  for  an  adult  in  24 
hours? 

4.  How  can  foods  be  divided  into  five  classes? 

5.  Give  diet  for  a typhoid  fever  patient.  Acute  nephritis. 

6.  What  are  nitrogenous  foods? 

7.  Give  breakfast,  dinner  and  supper  for  a diabetic  patient. 

8.  What  is  the  relative  value  of  starches,  proteids,  and  fats? 

9.  Where  does  the  digestion  of  above  occur? 

May,  1915 

1.  Name  principal  elements  of  which  food  is  composed. 

2.  Give  the  two  common  classifications  of  food. 

3.  Give  function  of  nitrogenous  foods  in  the  body. 

4.  Why  is  a mixed  diet  necessary  ? 

5.  Classify  sugar,  butter,  milk,  eggs. 

6.  In  what  disease  is  fat  a valuable  article  of  diet? 

7.  What  foods  are  valuable  in  treatment  of  constipation? 

8.  How  do  cereals  rank  with  other  food  plants  in  nutritive  value? 

9.  What  per  cent,  of  the  body  does  water  form,  and  why  is  it 
important? 

10.  Mention  some  of  the  signs  of  a fresh  egg. 

May,  1916 

1.  Give  uses  of  food. 


102 


INTRODUCTION 


2.  Mention  some  foods  that  are  rich  in  Iron:  Some  containing 
lime. 

3.  In  what  part  of  the  body  does  the  absorption  of  food  take 
place  ? 

4.  Name  the  digestive  juices. 

5.  Mention  some  factors  that  control  digestion. 

6.  Classify  vegetables,  and  give  an  example  of  each. 

7.  Of  what  use  are  green  vegetables  in  diet? 

8.  Which  are  the  more  easily  digested,  baked  or  boiled  potatoes, 
and  why? 

9.  Which  is  considered  the  most  nutritious  of  meats? 

10.  Which  cut  of  beef  is  best  for  making  beef  tea  and  why?  Give 
recipe. 

11.  How  do  cereals  rank  with  other  plant  foods  in  nutritive  value? 

12.  Give  rule  for  cooking  cereals.  For  making  chicken  broth. 
Best  method  for  cooking  an  egg. 


1917 

1.  Define  food  and  name  the  five  principles 

2.  Which  of  these  are  tissue  builders  and  which  produce  heat 
and  energy? 

3.  Why  is  a mixed  diet  necessary? 

4.  What  is  a calorie? 

5.  Mention  some  foods  of  high  caloric  value. 

6.  Why  should  cereals  be  thoroughly  cooked? 

7.  What  is  meant  by  a salt  free  diet?  and  give  an  instance 
where  it  should  be  used. 

8.  Mention  the  secretions  that  act  upon  the  food  in  the  mouth, 
stomach,  and  intestines. 

9.  Mention  one  good  nutritive  enema. 

10.  Give  diet  for  a 12-months’-old  child. 

11.  What  per  cent,  of  water  does  the  body  form  and  why  is  it  im- 
portant? 

12.  Give  recipes  for  making:  Beef  tea,  chicken  jelly,  barley  wa- 
ter; preparing  brains,  broiling  steak. 

NORTH  DAKOTA 
1917  — A 

1.  fa)  How  are  foods  classified  according  to  their  chemical  com- 
position? (7;)  Give  an  example  of  each 

2.  fa)  How  is  the  amount  of  heat  generated  in  the  body  registered 
and  recorded?  (b)  What  is  a calorie? 

3.  (a)  What  is  the  relative  food  value  of  proteins?  (b)  Carbo- 
hydrates? (c)  Fats. 


STATE  EXAMINATION  QUESTIONS 


103 


4.  Mention  four  methods  of  conserving  food. 

5.  What  class  of  organic  foods  is  restricted  in  nephritis?  Why? 

6 (a)  What  points  are  to  be  observed  in  the  cooking  of  meats  in 

order  to  insure  digestibility?  (b)  Would  cereals  be  digestible  by 
the  same  process  of  cooking?  Give  reasons  for  your  answer. 

7.  Define  and  give  methods  of  preparing  the  following:  (a) 
Modified  milk,  (b)  Sterilized  milk,  (c)  Pasteurized  milk. 

8.  Give  one  method  for  preparing  beef  juice  and  state  the  best 
cut  of  beef  for  this  purpose. 

9.  (a)  What  is  absorption?  (b)  How  would  you  prepare  albu- 
min water  and  barley  water? 

10.  Name  five  principles  that  should  be  observed  in  serving  food  to 
the  sick. 

1917  — B 

• 1.  (a)  Outline  a day’s  dietary  for  a child  four  years  old.  (b) 
Tuberculosis  patient,  (c)  Chronic  nephritis. 

2.  Name  the  organs  of  digestion,  their  secretions  and  their  action 
upon  the  food. 

3.  Classify:  (a)  sugar,  (b)  butter,  (c)  milk  and  eggs. 

4.  Name  the  chief  tissue  building  foods.  The  chief  heat  and 
force  producing  food. 

5.  Why  do  we  call  proteins  the  most  important? 

6.  What  change  is  produced  in  bread  by  toasting?  How  would 
you  cook  potatoes  for  an  invalid  to  have  them  more  easily  di- 
gested ? 

7.  (a)  What  is  modified  milk;  (b)  how  prepared;  (c)  how  do 
you  obtain  (top  milk)  ? 

8.  What  special  foods  are  used  usually  in  the  treatment  ot 
anemia  ? 

9.  Give  a list  of  foods  for  laxative  diet. 

10.  What  points  should  a nurse  observe  when  serving  food  to  in- 
valids? 


OHIO 

December,  1916 

1.  How  would  you  modify  milk?  What  utensils  would  you  use 
and  how  would  you  proceed? 

2.  Outline  two  days’  dietary  for  patient  on  liquid  diet  only. 

3.  Why  is  a mixed  diet  necessary? 

4.  How  would  you  cook  a chop?  A steak?  Why?  Give  reasons 
for  given  method. 

5.  How  may  foods  be  classified?  Give  examples  of  each  kind. 

6.  Describe  one  special  diet  and  give  reasons  for  it. 


INTRODUCTION 


104 

7 State  correct  methods  of  preparing  tea,  coffee,  albumen  water, 
cocoa. 

June,  1017 

1.  What  articles  of  food  may  be  included  in  a carbohydrate  free 
diet? 

2.  How  would  you  make  junket? 

3 How  would  you  peptonize  milk? 

4 Outline  a farinaceous  diet. 

5.  Name  three  soft  solids  and  tell  how  you  would  prepare  them. 

0.  How  would  you  obtain  cream  from  bottle  of  milk  for  infant 
feeding? 

7.  What  precautions  do  you  observe  in  your  method  of  preparing 
infant  feeding? 

8.  What  is  a normal  diet  for  child  two  years  old? 

9.  How  would  you  make  beef-broth?  Beef-juice? 

10.  State  five  uses  of  food  in  human  body. 

December,  1917 

1.  Name  one  diet  used  in  treating  disease  and  outline  such  a diet. 

2.  Define  carbohydrate;  protein.  Give  two  examples  of  each. 

3.  Tell  briefly  how  to  prepare  cocoa,  beef -juice,  baked  custard. 

4.  What  is  a calory?  What  is  a balanced  meal? 

5.  Give  articles  composing  a typical  light  diet;  soft  diet. 

0.  State  proper  methods  of  cooking  cereals  and  give  reasons. 

7.  Name  three  methods,  not  injurious  to  health,  of  preserving 
foods. 

8.  W7hat  is  the  value  of  fruits  and  vegetables  as  foods? 

9.  How  would  you  boil  an  egg?  How  poach  an  egg? 

10.  What  are  the  chief  sources  of  fat  in  a general  diet? 

11.  State  the  action  of  gastric  secretions  on  food 

12.  What  is  meant  by  10%  milk?  7%  milk?  How  would  you 
obtain  same? 

OKLAHOMA 
October,  1912 

1.  Give  definition  of  food. 

2.  Why  is  a mixed  diet  necessary  as  an  ideal  diet? 

3.  Describe  the  gradual  effect  of  heat  on  the  white  of  an  egg. 
(Albumin.) 

4.  How  should  an  egg  be  boiled  and  served  to  an  invalid? 

5.  How  would  you  make  and  serve  toast  to  increase  its  digesti- 
bility? 

6.  What  do  you  consider  an  ideal  typhoid  diet? 


STATE  EXAMINATION  QUESTIONS 


105 


7.  Why  is  cow’s  milk  more  likely  to  disagree  with  an  infant  dur- 
ing summer  than  in  cold  weather? 

8.  What  is  important  in  the  cooking  of  starchy  foods? 

9 Give  diet  for  obstetrical  patient  during  first  week. 

10.  Give  one  good  nutritive  enema. 

June,  1913 

1.  Give  source  of  food. 

2.  What  are  the  chemical  classification  of  foods? 

3.  Name  five  important  sources  of  proteins. 

4.  Give  the  functions  of  carbohydrates. 

5.  What  one  liquid  food  contains  the  most  nutriment? 

6 In  the  absence  of  specific  directions  what  would  you  give  a 
fever  patient? 

7.  Give  a test  breakfast. 

8.  What  would  you  avoid  in  a diabetic  diet? 

9.  How  would  you  make  a lemon  albumin?  An  egg-nog? 

10.  Give  points  to  be  observed  in  setting  an  invalid’s  tray. 

October,  1913 

1.  Give  source  of  food. 

2.  Give  definition  of  a perfect  food. 

3.  Why  do  you  consider  a mixed  diet  advisable? 

4.  Why  are  fruits  a valuable  addition  to  a general  diet? 

5.  Describe  the  proper  method  of  preparing  toast,  colfee  and  beef- 
steak for  an  invalid 

G.  How  should  starchy  foods  be  cooked? 

7.  How  would  you  prepare  beef  juice  and  how  many  ounces  would 
you  expect  from  one  pound  of  beef? 

8.  What  fluid  food  contains  the  most  nutriment? 

9.  Which  is  the  more  quickly  digested,  a raw  egg  or  a soft  boiled 
egg,  and  why? 

10.  What  would  you  give  a typhoid  fever  case  between  liquid  and 
light  diet? 

June,  1914 

1.  Define  foods. 

2.  What  are  the  chemical  classifications  of  food? 

3.  What  do  you  understand  by  proteins? 

4.  What  constitutes  a perfect  food? 

5.  (a)  Give  some  of  the  chief  tissue  building  foods,  (b)  Give 
some  of  the  heat  producing  foods. 

6.  Name  some  of  the  vegetables  containing  little  or  no  starch 
and  give  reason  why  they  are  essential  to  health. 

7.  How  would  you  cook  potatoes  for  an  invalid  to  have  them 
most  easily  digested? 


106 


INTRODUCTION 


8.  Name  two  beverages  which  contain  tannin  and  tell  how  it  is 
extracted. 

9.  Why  is  milk  of  especial  value  as  a food  for  an  invalid?  Give 
reasons  why  it  is  not  a perfect  food  for  a healthy  adult. 

10.  What  is  lactose  and  where  found? 

October,  1914 

1.  Name  the  different  classes  into  which  foods  may  be  divided. 

2.  Classify:  (a)  Sugar.  (b)  Butter,  (c)  Milk.  ( d ) Eggs. 

3.  What  would  you  include  in  a (a)  liquid  diet?  (b)  soft  diet? 

4.  What  are  the  chief  ingredients  in  fruits? 

5.  Give  list  of  tissue  building  foods. 

6.  What  disease  is  usually  given  a carbohydrate  free  diet? 

7.  IIow  would  you  make  beef  tea? 

8.  What  would  you  include  in  a diet  for  a patient  suffering  from 
Bright’s  disease? 

9.  Give  one  method  of  predigesting  milk. 

10.  How  ought  beef,  chicken  and  fish  to  appear  when  in  a healthy 
condition  ? 

June,  1915 

1.  What  is  the  object  of  food? 

2.  ( a ) What  do  you  understand  by  proteins?  (b)  Give  exam- 
ple of  proteins. 

3.  ( a ) How  would  you  cook  starchy  foods?  (b)  Why? 

4.  What  are  some  of  the  uses  of  water  in  the  body? 

5.  What  diet  should  be  given  in  diabetes? 

6.  (a)  Name  three  (3)  enzymes.  (6)  Where  found  and  what 
are  their  actions? 

7.  (a)  What  is  modified  milk?  (b)  When  used?  ( c ) Give  one 
formula. 

8.  What  diet  would  you  give  a typhoid  fever  patient  during  the 
stage  of  fever?  (b)  When  fever  left?  (c)  Bring  diet  up  to  con- 
valescent stage. 

9.  Define:  (a)  Metabolism,  (b)  assimilation,  (c)  absorption, 
( d ) calorie. 

10.  (a)  Name  some  vegetables  containing  little  or  no  starch,  (b) 
Give  reason  why  they  are  essential  to  health. 

October,  1915 

1.  State  the  uses  of  food. 

2.  Give  sources  of  (a)  proteins,  (b)  carbohydrates,  (c)  fats, 
(d)  mineral  matter,  (e)  water. 

3.  What  class  of  food  should  be  excluded  from  a rheumatic  diet? 
Why? 


STATE  EXAMINATION  QUESTIONS 


107 


4.  What  change  is  produced  in  bread  by  toasting?  Give  correct 
way  to  toast  bread. 

5.  IIow  do  you  make  albumin  water? 

6.  Give  in  detail  a day’s  diet  for  a diabetic  patient. 

7.  What  is  the  use  of  the  “Pure  Food  Laws”?  What  is  food 
adulteration  ? 

8.  Mention  one  good  nutritive  enema. 

9.  Where  does  the  absorption  of  food  chiefly  take  place? 

10.  Give  as  fully  as  you  can  the  difference  between  cow’s  and 
human  milk. 

June,  1916 

1.  Classify  foods  and  give  an  example  of  each. 

2.  Describe  a dinner  for  any  convalescent  patient  (excepting 
diseases  requiring  special  diet)  and  tell  how  you  would  prepare 
each  article  of  food. 

3.  Tell  briefly  why  a careful  study  of  dietetics  is  essential  to  a 
successful  nurse. 

4.  How  would  you  prepare  and  serve  beef  juice?  In  what  con- 
ditions is  it  specially  indicated  and  why? 

5.  Why  are  green  vegetables  and  fruits  of  value  as  foods? 

6.  Give  symptoms  of  overfeeding. 

7.  Mention,  a good  nutritive  enema  and  tell  how  you  would  pre- 
pare and  give  it. 

8.  How  would  you  give  a forced  feeding? 

9.  Do  you  consider  cow’s  milk  a liquid  or  solid  food?  Why? 

10.  Name  the  juices  of  the  digestive  tract  and  describe  their 

action  upon  food. 

October,  1916 

1.  (a)  Define  food.  (5)  What  constitutes  a perfect  food?  (c) 
What  do  you  consider  the  most  immediate  necessities  of  life?  (eZ) 
Why  is  air  classed  as  a food? 

2.  (a)  Name  the  chief  tissue  building  foods.  (&)  The  chief  heat 
and  force  producing  foods.  ( c ) Give  example  of  each. 

3.  Define  the  terms — (a)  Protein,  (b)  Albuminoids,  (c)  Gel- 
atinoids.  ( d ) Proteid.  (e)  Extractives.  (/)  Dextrin,  (g)  Lac- 
tose. 

4.  What  are  the  objects  in  cooking  food? 

5.  (a)  What  parts  of  beef  are  best  for  stewing?  (b)  How  would 
you  select  a good  steak?  ( c ) Tell  how  you  would  broil  it.  ( d ) 
Tell  two  points  to  be  observed  especially  in  roasting  meat. 

6.  (a)  What  do  you  mean  by  pasteurization  of  milk?  (b)  Why 
is  it  practised?  (c)  Tell  why  milk  is  of  special  value  as  a food  for 
an  invalid.  ( d ) Give  three  reasons  why  milk  is  not  a perfect  food 
for  a heathy  adult. 


108 


INTRODUCTION 


7.  {a)  What  general  rules  should  be  observed  in  feeding  chil- 
dren? (b)  Give  the  general  principles  which  should  guide  you  in 
feeding  helpless  patients. 

8.  ( a ) Write  a bill  of  fare  for  the  nurses’  table  including  eight 
articles  of  food.  (&)  Show  how  these  articles  contain  all  the  im- 
portant food  elements. 

9.  Tell  how  you  would  prepare  (a)  Albumin  water,  (b)  Egg 
nog1,  (c)  Scrambled  eggs.  ( d ) Omelet. 

10.  What  conditions  do  you  consider  essential  to  success  in  food 
serving? 

June,  1917 

1.  Classify  foods  and  give  an  example  of  each. 

2.  Describe  a dinner  for  any  convalescent  patient  (excepting 
diseases  requiring  special  diet)  and  tell  how  you  would  prepare  each 
article  of  food. 

3.  Tell  briefly  why  a careful  study  of  dietetics  is  essential  to  a 
successful  nurse. 

4.  How  would  you  prepare  and  serve  beef  juice?  In  what  con- 
ditions is  it  specially  indicated  and  why? 

5.  Why  are  green  vegetables  and  fruits  of  value  as  foods? 

6.  Give  symptoms  of  overfeeding. 

7.  Mention  a good  nutritive  enema  and  tell  how  you  would 
prepare  and  give  it. 

8.  How  would  you  give  a forced  feeding? 

9.  Do  you  consider  cow’s  milk  a liquid  or  solid  food?  Why? 

10.  Name  the  juices  of  the  digestive  tract  and  describe  their  action 
upon  food. 

October,  1917 

1.  Define  dietetics. 

2.  (a)  What  food  contains  all  the  elements  necessary  for  the 
maintenance  of  life?  (&)  Mention  three  ways  of  serving  same. 

3.  Mention  principal  foods  you  would  use  in  the  following  dis- 
eased conditions:  (a)  anemia,  (b)  diabetes  mellitus,  (c)  tubercu- 
losis and  ( d ) chronic  rheumatism. 

4.  Give  general  rules  for  cooking  meats. 

5.  Mention  foods  rich  in  {a)  iron,  (b)  calcium,  and  ( c ) phos- 
phorus. ( d ) What  is  the  function  of  mineral  matter  in  the  body? 

6.  Define:  digestion,  absorption  and  metabolism. 

7.  State  the  length  of  time  you  would  cook  the  following  cereals: 
Oatmeal,  cream  of  wheat,  steamed  rice  and  corn  meal  mush. 

8.  (a)  Of  what  value  is  sugar  as  food?  (6)  Give  three  examples 
of  food  containing  fat. 

9.  WTiat  is  modified  milk?  Certified  milk?  Pasteurized  milk? 

10.  How  do  you  make  barley  water?  When  is  it  used? 


STATE  EXAMINATION  QUESTIONS  109 

June,  1918 

1.  Name  the  principal  chemical  elements  contained  in  the  hu- 
man body. 

2.  Classify  the  following  foods:  (a)  beef.  (6)  lettuce,  (c)  but- 
ter, (d)  potatoes,  (e)  eggs,  (/)  milk. 

3.  When  is  a salt-free  diet  ordered?  What  is  ptomaine  poison- 
ing? 

4.  Give  four  methods  of  preservation  of  food. 

5.  Name  five  diseases  where  special  diet  is  necessary  in  overcom- 
ing the  disease. 

6.  How  would  you  serve  soups?  Discuss  their  dietetic  value. 

7.  Give  points  in  feeding  helpless  patients. 

8.  What  are  some  of  the  more  common  causes  of  indigestion? 

9.  What  useful  function  may  be  performed  by  the  indigestible 
parts  of  vegetables? 

10.  What  is  included  in  (a)  liquid  diet,  ( b ) soft  diet,  (c)  light 
diet,  ( d ) general  diet?  (e)  Give  two  examples  of  first  three. 


OREGON 

1914 

1.  What  is  a calorie? 

2.  State  the  uses  of  food. 

3.  Give  a list  of  tissue  building  foods. 

4.  Describe  the  proper  care  of  milk  from  the  time  it  is  drawn 
until  used. 

5.  Qive  four  points  to  be  considered  in  preparation  of  invalid’s 
tray. 

0.  Give  recipe  for  boiling  two  tablespoonfuls  rice 

7.  Mention  one  good  nutritive  enema. 

8.  Outline  a diet  for  a patient  with  pulmonary  tuberculosis. 

9.  Name  the  heat  and  energy  producing  foods. 

10.  IIow  would  you  sterilize  milk? 


1915 

1.  What  foods  would  you  give  a child  who  needed  more  mineral 
matter  ? 

2.  Why  is  a mixed  diet  advisable? 

3.  Give  a good  method  of  preparing  beef  juice.  What  cuts  of 
beef  are  best  to  use  for  this  purpose? 

4.  How  would  you  cook  a chicken  for  broth?  For  fricassee? 

5.  What  diet  would  you  give  to  a patient  with  scarlet  fever? 

6.  Name  the  different  classes  of  foodstuffs  and  give  an  example 
of  each. 


110 


INTRODUCTION 


7.  What  should  be  eliminated  from  the  diet  of  a diabetic  case? 

8.  What  class  of  vegetables  are  rich  in  protein? 

9.  Why  is  the  diet  of  a young  child  limited  to  certain  foods? 

10.  What  is  meant  by  a calorie? 

January,  1916 

1.  How  do  you  make  albumin  water? 

2.  Give  classification  of  foods  stating  which  are  tissue  forming 
and  which  are  heat  producing. 

3.  What  is  digestion? 

4.  At  what  age  is  a healthy  child  able  to  digest  starches  ? 

5.  Compare  mother’s  and  cow’s  milk. 

6.  What  diet  do  cases  of  anemia  require? 

7.  What  value  have  green  vegetables  as  food  ? 

8.  What  would  you  observe  when  buying  meat  as  to  — how  long 
killed,  color,  odor,  etc.  ? 

9.  How  do  you  test  eggs  for  freshness?  How  would  you  care  for 
butter  to  keep  it  free  from  contamination? 

10.  Give  theory  of  cooking  starches,  and  where  and  by  what  di- 
gested. 

August  - September,  1916 

1.  In  modification  of  cow’s  milk  for  infants  what  would  you  do 
to  reduce  the  proteid?  Increase  the  fat?  Increase  the  carbo- 
hydrates ? 

2.  Name  four  secretions  that  aid  digestion  and  state  where  each 
comes  in  contact  with  the  food. 

3.  Name  three  diseases  requiring  a special  diet  and  outline  a 
meal  for  each  disease. 

4.  How  are  meats  cooked  to  retain  the  juices?  To  extract  the 
juices  ? 

5.  What  change  is  produced  in  bread  by  toasting? 

6.  Name  three  foods  from  which  protein  is  obtained,  three  from 
which  fats  are  obtained,  three  from  which  carbohydrates  are  ob- 
tained. 

7.  In  what  way  does  the  serving  of  food  affect  digestion? 

8.  Mention  two  meats  to  be  avoided  in  serving  the  sick.  Why? 

9.  Outline  a day’s  dietary  for  a tuberculosis  patient. 

10.  Give  a recipe  for  making  barley  water. 

June,  July,  1917 

1.  Name  the  heat  and  energy  producing  foods. 

2.  Give  a list  of  tissue  building  foods? 

3.  How  would  you  feed  a patient  suffering  from  chronic  consti- 
pation? How  would  you  feed  an  anemic  patient? 


STATE  EXAMINATION  QUESTIONS 


111 


4.  Wliat  value  lias  water  in  diet?  (Any  diet.)  Where  is  water 
chiefly  absorbed? 

5.  Why  are  starches  cooked  in  fat  indigestible? 

6.  Why  is  proper  feeding  essential  to  health? 

7.  What  is  waste  material?  What  use  has  it  in  the  process  of 
digestion  ? 

8.  What  is  absorption? 

9.  Mention  some  points  to  be  observed  in  serving  food  to  a pa- 
tient. 

10.  Outline  a diet  for  one  day  excluding  starch  as  far  as  possible. 


PENNSYLVANIA 

Allentown 
May,  1916 

1.  What  are  the  two  classes  of  soups?  How  do  you  prepare  each? 
What  are  particular  points  to  be  remembered  in  the  preparation? 

2.  What  are  the  essentials  of  a milk  formula?  How  do  you  care 
for  bottles  and  nipples? 

3.  Describe  in  detail  how  you  would  prepare  a dish  of  boiled 
rice  for  a patient  and  give  the  reasons  for  the  different  steps. 

1917 

1.  State  the  different  foods  that  are  included  in  semi-liquid  diet. 

2.  What  is  the  effect  of  long  cooking  on  starches?  Why? 

Philadelphia 
March  - November,  1915 

1.  Name  five  causes  that  would  render  meat  unfit  for  food. 

2.  What  do  you  understand  by  modified  milk?  By  top  milk  and 
how  is  this  obtained?  What  do  you  understand  by  pasteurized? 

3.  How  would  you  prevent  the  contamination  of  milk?  How 
should  suspicious  water  be  treated? 

4.  What  are  the  six  uses  of  water  when  it  is  taken  internally? 

5.  Name  the  different  classes  of  food  that  a healthy  person 
should  eat.  Give  an  example  of  each. 

6.  Why  is  food  essential  to  the  requirements  of  the  body?  What 
is  meant  by  a “calorie”? 

7.  What  foods  would  you  give  a constipated  baby  six  months 
old? 

8.  Give  a day’s  diet  (three  meals)  for  a house  patient  on  full 
diet. 


112 


INTRODUCTION 


9.  Give  a day’s  menu  (three  meals)  for  a chronic  diabetic  pa- 
tient. 

10.  How  would  you  modify  milk?  How  would  you  prepare  a 
“ soft  diet”  breakfast? 

11.  Give  in  detail  the  care  necessary  to  prepare  milk  in  hot 
weather. 

12.  What  foods  may  be  given  to  a patient  with  chronic  nephritis? 

13.  What  is  the  value  of  an  egg  as  a food?  What  is  the  most  di- 
gestible preparation  of  one? 

14.  What  are  the  boiling  and  freezing  points  of  both  Fahrenheit 
and  Centigrade? 

15.  What  are  the  uses  of  cereals?  What  are  the  three  classes? 
How  is  each  made  palatable? 

16.  Give  a full  day’s  menu  for  a convalescing  typhoid  patient 
whose  temperature  has  been  normal  for  four  days. 

17.  What  are  the  differences  between  the  mother’s  milk  and  cow’s 
milk? 

18.  Name  the  different  classes  of  foods  and  give  examples  of  each. 

19.  Give  a full  day’s  menu  for  a patient  on  a typical  light  diet. 

20.  Name  the  different  classes  of  foods  and  give  an  example  of 
each.  What  foods  produce  the  most  heat?  What  the  most  energy? 

21.  Give  the  details  of  feeding,  (a)  a fever  patient,  (5)  a con- 
valescent, (c)  an  unconscious  patient. 

22.  What  is  the  composition  of  milk?  Which  of  its  parts  is  most 
difficult  to  digest? 

23.  How  are  foods  classified?  Give  examples  of  each  class. 

24.  What  is  ptomaine  poisoning?  In  what  foods  is  it  most  likely 

to  be  found  ? How  may  you  avoid  it  ? • 

25.  What  do  you  understand  by  modified  milk?  By  top  milk? 
And  how  is  this  obtained?  What  do  you  understand  by  pasteurized 
milk  ? 

26.  Why  are  fruit  juices  useful?  How  do  you  serve  them?  Give 
the  method  of  preparing  two  kinds  of  drinks  incorporating  them. 

27.  What  foods  must  be  avoided  by  a gouty  person?  Give  a full 
day’s  menu  for  such  a case. 

28.  Give  three  dinner  menus  for  a patient  with  chronic  rheuma- 
tism. 

29.  State  why  albuminous  drinks  are  used?  Give  the  preparation 
of  two  in  common  use. 

30.  Tell  what  you  know  of  the  principal  two  processes  involved 
in  digestion. 

31.  What  are  the  uses  of  cereals?  What  are  three  classes  of 
them?  How  is  each  made  palatable? 

32.  What  constitutes  sufficient  nourishment  for  a patient  ? 


STATE  EXAMINATION  QUESTIONS 


113 


33.  What  value  has  fish  as  a food?  When  is  it  not  desirable? 
Tell  how  you  make  it  most  palatable. 

34.  What  may  a heavy  starchy  diet  produce  in  a young  child? 
How  is  this  averted? 

35.  Give  a day’s  feedings  for  a patient  with  gastric-ulcer,  where 
all  food  is  given  per  rectum. 

36.  What  value  have  fresh  vegetables  in  a dietary?  Which  are 
easy  to  digest? 

37.  Describe  the  best  method  of  preparing  meat  for  an  invalid. 

38.  How  do  you  arrange  and  serve  a full  diet  tray? 

39.  What  is  the  value  of  beverages  made  from  fruit  juices? 

40.  Give,  if  you  can,  the  definition  of  milk  as  recognized  by  the 
U.  S.  Department  of  Agriculture. 

41.  Of  what  use  is  sugar  in  the  body?  How  is  it  taken  in? 

42.  How  much  fluid  should  be  taken  daily  by  a healthy  adult? 
When  should  it  be  taken? 

43.  How  do  you  keep  eggs?  What  should  an  egg  be?  How  do  you 
test  it? 

44.  What  are  the  relative  effects  upon  meat  of  stewing,  broiling,, 
roasting  and  frying?  Which  is  the  most  economical  method?  Why? 

45.  What  four  processes  make  food  of  use  to  the  body?  In  what 
regions  are  these  carried  on? 

46.  What  foods  may  be  given  to  a patient  with  chronic  nephritis? 

47.  Outline  a full  day’s  diet  (24  hours)  for  a patient  who  is  only" 
allowed  liquid  foods. 

48.  Name  all  the  ways  by  which  the  nurse  may  introduce  nourish- 
ment into  her  patient’s  body.  What  precautions  are  always  to  be 
observed  ? 

49.  Give  two  ways  of  pasteurizing  milk.  How  is  milk  peptonized? 
How  is  it  modified?  How  is  it  sterilized? 

50.  Describe  in  detail  liow  you  would  prepare  a milk  formula  for 
a healthy  child  three  months  old. 

51.  Name  some  important  degrees  in,  the  scale  of  Fahrenheit. 
Change  two  of  these1  to  the  scale  of  Centigrade,  giving  your  method. 

52.  Give  two  ways  of  pasteurizing  milk.  How  is  milk  peptonized?’ 
How  is  it  modified?  How  is  it  sterilized? 

53.  What  part  of  an  egg  is  difficult  to  digest?  When  is  this  most 
indigestible?  How  may  this  be  adapted  to  a delicate  stomach? 

54.  What  are  the  essentials  of  & milk  formula?  How  do  you  care 
for  bottles  and  nipples? 

55.  How  is  heat  employed  in  the  treatment  of  milk? 

56.  Name  some  important  degrees  in  the  scale  of  Fahrenheit. 
Change  two  of  these  to  the  scale  of  Centigrade,  giving  your  method. 

57.  Describe  the  mechanical  nrocess  of  digestion. 


114 


INTRODUCTION 


58.  Why  are  albuminized  drinks  valuable?  Give  the  preparation 
of  three  of  them. 

59.  To  what  class  of  foods  do  eggs  belong?  Describe  three  ways 
of  preparing  them  for  the  sick* 

60.  Describe  the  process  of  digestion,  including  all  the  factors  that 
influence  it. 

61.  Give  a day’s  menu  (three  meals)  for  a rheumatic  patient. 

62.  How  may  the  digestibility  of  starches  be  increased?  Describe 
the  steps  and  give  the  reason  for  each. 

63.  What  is  meant  by  metabolism?  How  is  it  accomplished? 

64.  For  what  classes  of  people  is  milk  a perfect  article  of  food? 
For  whom  is  it  undesirable? 

65.  What  four  processes  make  food  of  use  to  the  body? 

66.  Name  some  acid  drinks.  Tell  why  they  are  useful.  Give  the 
preparation  of  three  of  them. 

March  - June,  1916 

1.  Give  a day’s  feeding  for  a patient  with  gastric  ulcer,  where 
all  food  is  given  per  rectum. 

2.  State  why  albuminous  drinks  are  used.  Give  the  preparation 
of  two  in  common  use. 

3.  What  class  of  foods  must  be  restricted  in  nephritis? 

4.  What  diseases  in  children  may  result  from,  (a)  improperly 
balanced  diet;  (5)  insufficient  food;  (c)  overfeeding? 

5.  What  are  ptomaines?  How  are  they  developed?  What  is 
their  danger? 

6.  What  foods  must  be  avoided  by  a gouty  person?  Give  a full 
day’s  menu  for  such  a case. 

7.  What  chemicals  are  often  used  to  preserve  foods?  Name  four. 
Of  these  which  two  are  harmless? 

8.  What  constitutes  sufficient  nourishment  for  a patient? 

9.  How  do  you  arrange  and  serve  a full  diet  tray  ? 

10.  What  is  the  relative  value  of  chocolate  and  cocoa  to  other 
beverages?  Why  may  they  be  undersirable ? What  points  must  be 
observed  in  the  preparation  of  them? 

11.  What  are  the  principal  six  processes  known  as  cooking?  What 
does  each  accomplish? 

12.  Why  is  barley  water  used?  What  is  the  best  method  of  pre- 
paring it? 

13.  What  articles  of  diet  should  be  avoided  by  a patient  with 
chronic  gastritis? 

14.  What  mineral  salts  are  necessary  to  the  growth  and  repair 
of  the  body? 

15.  What  food  value  have  oysters? 

16.  What  foods  should  be  avoided  by  a patient  with  diarrhea? 

/ 


STATE  EXAMINATION  QUESTIONS  115 


17.  Outline  a full  day’s  diet  for  a patient  with  dropsy  due  to 
cardiac  disease. 

18.  If  meats  are  prohibited  what  foods  may  be  substituted  for 
them? 

19.  What  would  you  include  under  the  terms  hygiene  and  sani- 
tation? Why  should  a nurse  understand  them  ? 

20.  What  points  would  you  observe  in  caring  for  the  mouth  of  a 
patient  ? 

21.  How  do  you  cook  and  serve  green  string  beans? 

22.  Give  an  entire  day’s  menu  for  a diabetic  patient. 

23.  Give  three  dinner  menus  for  a patient  with  diabetes  mellitus. 

24.  How  do  you  prepare  green  vegetables  for  a convalescent? 

25.  How  do  you  prepare  artificial  buttermilk?  What  is  its  special 
food  value? 

26.  What  is  meant  by  green  vegetables?  Why  are  they  import- 
ant articles  of  diet? 

27.  What  is  the  method  of  preparing  whey  for  an  invalid?  In 
what  cases  is  it  used? 

28.  If  meats  are  prohibited  what  foods  may  be  substituted  for 
them? 

29.  What  nursing  care  would  you  give  a case  of  acute  rheumatic 
fever,  including  the  care  of  the  person,  room  and  diet? 

30.  What  green  vegetables  are  most  easily  digested?  How  should 
they  be  prepared? 

31.  What  would  you  consider  a well-balanced  diet  for  a convalesc- 
ing pneumonia  case?  Give  example  of  one  day’s  meals. 

32.  Tell  what  you  can  about  nitrogen. 

May-December,  # 1 9 1 7 

1.  What  should  be  the  diet  for  the  first  week  after  a major 
abdominal  operation? 

2.  What  is  the  value  of  albuminous  drinks?  State  how  you 
would  prepare  two. 

3.  Describe  the  best  method  of  preparing  meat  for  an  invalid. 

4.  How  would  you  prevent  the  contamination  of  milk?  How 
should  suspicious  water  be  treated? 

5.  What  do  you  understand  by  modified  milk;  by  top  milk,  and 
how  is  this  obtained?  What  do  you  understand  by  pasteurized 
milk? 

6.  Of  what  should  the  diet  in  pregnancy  consist?  Why? 

7.  Give  two  ways  of  Pasteurizing  milk.  How  is  milk  pepton- 
ized? How  is  it  modified?  How  is  it  sterilized? 

8.  Tell  what  you  know  of  the  two  processes  involved  in  digestion. 

9.  What  part  of  an  egg  is  difficult  to  digest?  When  is  this 
most  indigestible?  How  may  this  be  adapted  to  a delicate  stomach? 


116 


INTRODUCTION 


10.  What  is  meant  by  a “ salt  free  diet”?  What  articles  of  food 
may  be  included  in  it? 

11.  What  are  the  sources  of  the  water  supply  in  the  country  and 
small  towns?  Of  these  which  is  the  purest?  Give  the  reason  for 
this. 

12.  Name  three  protein  foods  and  tell  how  they  should  be  pre- 
pared for  use. 

13.  What  part  of  a loaf  of  bread  is  the  most  digestible?  Give  the 
reasons  why. 

14.  In  what  ways  may  milk  be  adulterated?  Of  these  which  one 
is  most  injurious  to  the  consumer? 

15.  Name  five  important  foods  of  animal  origin.  Which  of  these 
is  the  most  digestible? 

16.  Where  is  digestion  of  the  carbohydrates  accomplished?  What 
digestive  fluids  aid  in  this? 

17.  What  are  nitrogenous  foods?  In  what  cases  are  they  pro- 
hibited? 

18.  Name  three  different  foods  from  which  carbohydrates  are 
obtained;  three  which  furnish  protein;  three  which  yield  fats. 

19.  What  is  the  difference  between  the  Fahrenheit  arid  Centigrade 
scales  ? Change  Fahrenheit  to  Centigrade. 

20.  What  vegetables  supply  the  same  nutritive  values  as  meats? 

21.  How  is  milk  pasteurized?  For  what  purpose  is  this  done? 
At  what  temperature  should  it  be  kept  ? 

22.  What  is  the  function  of  proteins?  Carbohydrates ? Fats? 

23.  What  important  changes  should  be  made  in  the  diet  of  a pa- 
tient suffering  with  diabetes  mellitus? 

24.  Explain  why  fruits  and  green  vegetables  are  essential  to 

health.  * 

25.  What  is  the  object  of  the  digestion  of  food? 

26.  To  what  classes  do  the  following  foods  belong:  (a)  beef,  ( b ) 
potatoes,  (c)  butter;  (d)  sugar;  (e)  nuts? 

27.  Define: — (a)  absorption;  (b)  assimilation;  (c)  nutrition; 

( d ) secretion;  ( e ) excretion. 

28.  What  is  a calorie?  Under  ordinary  circumstances  how  many 
would  be  needed  to  sustain  the  life  of  an  adult  for  twenty-four 
Fours  ? 


Pittsburgh 
June  - October,  1915 

1.  What  foods  must  be  avoided  by  a gouty  person?  Give  a full 
day’s  menu  for  such  a case. 

2.  Give  three  dinner  menus  for  a patient  with  chronic  rheuma- 
tism. 


STATU  EXAMINATION  QUESTIONS  117 


3.  State  why  albuminous  drinks  are  used.  Give  the  preparation 
of  two  in  common  use. 

4.  What  are  the  uses  of  cereals?  What  are  three  classes  of 
them?  How  is  each  made  palatable? 

5.  What  value  has  fish  as  a food?  When  is  it  not  desirable? 
Tell  how  you  make  it  most  palatable. 

6.  Give  a day’s  feedings  for  a patient  with  gastric-ulcer,  where 
all  food  is  given  per  rectum. 

7.  What  value  have  fresh  vegetables  in  a dietary?  Which  are 
easy  to  digest? 

8.  Describe  the  best  method  of  preparing  meat  for  an  invalid. 

9.  How  is  heat  employed  in  the  treatment  of  milk? 

10.  Why  are  albuminized  drinks  valuable?  Give  the  prepara- 
tion of  three  of  them. 

11.  Describe  the  mechanical  process  of  digestion. 

12.  Give  a day’s  menu  (three  meals)  for  a rheumatic  patient. 

13.  What  is  meant  by  metabolism?  How  is  it  accomplished? 

14.  How  may  the  digestibility  of  starches  be  increased?  Describe 
the  steps  and  give  the  reason  for  each. 

15.  Tell  how  you  would  prepare  the  following:  mutton  broth  — 
wine  whey  — plain  custard. 

16.  To  what  class  of  foods  do  eggs  belong?  Describe  three  ways 
of  preparing  them  for  the  sick. 

17.  Describe  the  process  of  digestion,  including  all  the  factors 
that  influence  it. 

18.  Describe  in  detail  how  you  would  prepare  a milk  formula  for 
a healthy  child  three  months  old. 

June  - November,  1916 

1.  What  may  make  breast  feeding  difficult? 

2.  Why  are  chocolate  and  cocoa  valuable  as  beverages?  Why 
may  they  become  undesirable?  What  points  must  be  observed  in 
the  proper  preparation  of  them? 

3.  What  are  the  relative  effects  on  meat  of  stewing,  broiling,, 
roasting,  frying?  Which  is  the  most  economical  method?  Why? 

4.  Give,  if  you  can,  the  definition  of  milk  as  recognized  by  the 
U.  S.  Department  of  Agriculture. 

5.  What  are  the  principal  six  processes  known  as  cooking?  What 
does  each  accomplish  ? 

6.  What  is  100°  C.?  What  is  the  scale  more  commonly  used? 
How  do  you  change  one  to  the  other? 

7.  Describe  the  chemical  process  of  digestion. 

8.  How  do  you  prepare  and  keep  beef  juice?  What  may  be  used 
as  a substitute  for  it? 

9.  What  foods  should  be  avoided  by  a patient  with  diarrhea? 


118 


INTRODUCTION 


10.  Give  tlie  various  methods  of  preparing  meat  broths,  beginning 
with  the  purchase  of  the  meat. 

11.  Give  in  detail  the  preparation  of  three  green  vegetables  for 
a convalescent’s  tray. 

12.  Outline  a full  day’s  diet  for  a normal  child  of  five  years. 

13.  Of  what  use  is  sugar  in  the  body?  How  is  it  taken  in? 

14.  What  are  the  two  classes  of  soups?  How  do  you  prepare 
each?  What  points  are  particularly  to  be  remembered  in  their 
preparation  ? 

15.  What  is  the  specific  gravity  of  normal  milk?  Of  skim  milk? 
How  would  you  sterilize  milk? 

16.  What  are  the  sources  of  milk  contamination? 

17.  Name  some  acid  drinks.  Tell  why  they  are  useful.  Give  the 
preparation  of  three  of  them. 

18.  Give  two  ways  of  pasteurizing  milk.  How  is  milk  peptonized? 
How  is  it  modified?  How  is  it  sterilized? 

19.  Describe  in  detail  how  you  would  prepare  a dish  of  boiled 
rice  for  a patient  and  give  the  reasons  for  the  different  steps. 

20.  What  parasitic  and  infectious  diseases  may  be  spread  by  eat- 
ing uncooked  vegetables? 

1917 

1.  Mention  three  essential  points  in  the  care  of  milk  and  state 
the  reason  for  each. 

2.  State  how  you  would  prepare  a breakfast  of  lamb  chop,  fruit, 
cereal,  toast  and  coffee. 

3.  Name  four  foodstuffs  containing  a large  amount  of  starch. 
What  renders  starchy  foods  digestible? 

4.  Give  the  percentage  of  the  chief  food  principles  present  in 
cow’s  milk. 

5.  Name  four  foodstuffs  containing  a large  proportion  of  pro- 
tein. What  is  the  function  of  proteids  as  a food? 

6.  Describe  three  ways  in  which  stale  bread  may  be  utilized  in 
a hospital  or  home. 

7.  What  is  the  average  capacity  of  an  infant’s  stomach  at 
birth?  How  much  and  how  often  should  food  be  administered  and 
the  reasons  for  the  same? 

8.  When  taking  care  of  a typhoid  patient,  state  what  precau- 
tions you  would  take  before  preparing  food. 

9.  Name  four  foodstuffs  containing  a large  amount  of  fat.  What 
is  the  function  of  fats  as  a food? 

10.  What  are  (a)  the  advantages  of  predigested  foods;  (6)  dis- 
advantages? 

11.  Name  two  of  each  of  the  following: — tissue-building  foods; 
heat-producing  foods;  energy -producing  foods. 


STATE  EXAMINATION  QUESTIONS  119 


12.  Wliat  is  the  normal  capacity  of  an  infant’s  stomach  at  birth? 
How  often  should  food  be  administered  and  in  what  quantity? 

13.  In  wliat  three  ways  may  foods  be  preserved  for  future  use? 

14.  What  foods  other  than  meats  contain  proteins  ? 

15.  What  part  of  a loaf  of  bread  is  the  most  digestible?  Give 
the  reason  for  this. 

16.  What  important  dietetic  changes  should  be  made  for  a patient 
suffering  with  diabetes  mellitus?  Give  the  reasons. 

17.  What  do  you  understand  by  metabolism? 

Warren 

June-October,  1917 

1.  What  is  a calorie?  What  is  the  average  number  of  calories 
required  daily  by  a healthy  working  adult? 

2.  What  are  the  principal  proteins?  What  is  their  value  as 
food? 

3.  What  elements  of  nutrition  are  supplied  by  the  green  vegeta- 
bles? 

4.  What  is  accomplished  by  cooking  food?  Name  five  methods  of 
cooking. 

5.  What  part  in  digestion  is  accomplished  by  the  gastric  juice? 

6.  What  are  the  usual  sources  of  the  water  supply  in  the  coun- 
try? How  may  it  be  contaminated? 

Wilkes-Barre 
October,  1915 

1.  Name  all  the  ways  by  which  the  nurse  may  introduce  nour- 
ishment into  her  patient’s  body.  What  precautions  are  always  to 
be  observed? 

2.  Give  two  ways  of  pasteurizing  mik.  How  is  milk  pepton- 
ized? How  is  it  modified?  How  is  it  sterilized? 

July  - December,  1916 

1.  What » is  the  value  of  an  egg  as  a food?  What  is  the  most 
digestible  preparation  of  one? 

2.  Why  is  barley  water  used?  What  is  the  best  method  of  pre- 
paring it? 

3.  What  diseases  in  children  may  result  from,  (a)  improperly- 
balanced  diet,  (6)  insufficient  food,  (c)  over-feeding? 

4.  What  articles  of  diet  should  be  avoided  by  a patient  with 
chronic  gastritis? 

5.  How  are  food  stuffs  classified?  Name  the  principal  foods  in 
each  class. 

6.  State  in  detail  the  nursing  care  that  should  be  given  to  a case 
of  diabetes,  including  feeding. 


120 


INTRODUCTION 


1917 

1.  What  is  meant  by  the  pasteurization  of  milk?  What  by  pep- 
tonizing? What  by  modified  milk?  What  by  sterilized  milk? 
Give  one  method  for  each  of  these  processes. 

2.  Name  two  of  each  of  the  following:  ( a ) tissue  building 
foods,  (&)  heat  producing  foods,  (<?)  energy  producing  foods. 

3.  How  may  milk  become  infected?  How  should  it  be  cared  for 
in  a private  house?  What  diseases  may  be  carried  by  milk? 

4.  How  often  should  a normal  child  three  months  old  be  fed  dur- 
ing the  day  ? How  often  during  the  night  ? What  amount  should  be 
given  at  each  feeding? 


RHODE  ISLAND 
May,  1913 

L Name  the  classification  of  food. 

2.  What  food  group  should  enter  largely  into  children’s  diet,  and 
sparingly  in  diets  of  aged,  and  why? 

3.  What  foods  are  excluded  in  diabetic  diet  and  give  a menu  for 
three  meals? 

4.  Why  are  nitrogenous  foods  given  sparingly  in  acute  nephritis? 

5.  What  cut  of  beef  is  best,  and  how  would  you  prepare  beef 
juice,  albumin  water,  whey  and  junket? 

6.  What  cereals  and  vegetables  contain  nitrogen,  and  may  be 
used  as  meat  substitute? 

7.  Why  do  we  add  lime  water  to  milk? 

8.  What  precautions  would  you  bear  in  mind  always  in  prepar- 
ing and  serving  the  tray  of  an  invalid? 

9.  What  article  of  diet  contains  all  the  food  principles?  Mention 
variety  of  ways  it  may  be  served. 

10.  Why  should  tea  not  be  boiled  or  served  long  after  it  is  made? 

11.  How  would  you  boil  an  egg  and  serve  it? 

12.  How  would  you  make  chicken  broth,  and  would  you  use  fowl 
or  chicken? 

13.  How  would  you  peptonize  milk  and  why  is  bicarbonate  of 
soda  used? 

14.  (a)  What  is  included  in  liquid  diet?  (b)  In  soft  solid  diet? 

15.  Why  should  starches  be  cooked  at  a high  degree  of  temperature? 

November,  1913 

1.  Name  the  divisions  of  organic  foods. 

2.  Which  of  these  are  rendered  more  digestible  by  cooking? 

3.  What  foods  are  given  sparingly  to  the  aged  and  abundantly 
to  the  growing  child  and  youth  ? 


STATE  EXAMINATION  QUESTIONS 


121 


4 If  a patient  dislikes  or  cannot  digest  milk,  wliat  substitute 
do  you  offer? 

5 (Jive  menu  for  three  meals  for  a diabetic. 

6.  IIow  would  you  prepare  beef  juice,  chicken  broth? 

7 {a)  Which  meats  are  the  most  nourishing  and  easily  di- 

gested, the  young  animal  or  full  grown?  (b)  Which  yields  the 
most  gelatinoid? 

8.  What  is  the  active  principle  of  coffee,  and  tell  how  you  would 
make  coffee? 

9.  What  food  group  yields  the  most  heat? 

10.  Why  do  we  reduce  proteids  to  a minimum  in  nephritis? 

11.  Proteids  are  the  most  expensive  foods  and  yet  very  necessary. 
Mention  some  of  the  cheapest. 

12.  Give  a formula  of  “modified  milk”  for  a three  months’  old 
infant. 

13.  Why  are  fresh  fruits  and  green  vegetables  a necessary  article 
of  diet? 

14.  (a)  How  would  you  remove  the  proteid  portion  of  milk?  (b) 
How  would  you  remove  the  fat  of  milk? 

15.  What  general  principles  must  be  observed  in  cooking  and 
serving  food  for  the  sick? 

November,  1914 

1.  Name  the  divisions  of  organic  food. 

2.  Which  group  should  be  given  in  abundance  to  growing  chil- 
dren and  youth  and  sparingly  after  middle  life?  State  reasons. 

3.  Why  are  nitrogenous  foods  given  sparingly  in  nephritis? 

4.  Mention  foods  that  are  substitutes  for  meat. 

5.  What  article  of  diet  contains  all  the  food  principles  and  give 
a variety  of  ways  it  may  be  served  ? 

6.  Why  should  tea  never  be  allowed  to  boil  and  why  served  at 
once  after  being  made? 

7.  How  would  you  make  chicken  broth,  and  would  you  use  fowl 
or  chicken? 

8.  What  is  included  in  liquid  diet;  in  soft  diet?  . 

9.  Why  should  starches  be  cooked  with  high  degree  of  heat? 

10.  (a)  What  food  group  yields  the  most  heat?  (b)  What  two 
food  groups  may  enter  the  blood  without  chemical  change? 

11.  How  would  you  peptonize  milk  and  why  is  bicarbonate  of  soda 
used  ? 

12.  How  would  you  remove  the  proteid  portion  of  milk,  the  fat? 

13.  Give  menus  for  four  meals  for  diabetes? 

14.  What  cut  of  meat  do  you  use  for  making  beef  juice? 

15.  General  principles  to  be  observed  in  cooking  and  serving  food 
for  the  sick. 


122 


INTRODUCTION 


May,  1915 

1.  Name  the  classification  of  foods  and  their  use  in  the  body. 

2.  Which  class  of  food  should  be  given  in  abundance  to  children 
and  reduced  in  quantity  after  middle  life?  Reasons. 

3.  What  food  group  is  excluded  in  diabetes?  Give  menu  for 
three  meals. 

4.  (a)  What  food  group  gives  the  largest  amount  of  heat?  (b) 
Which  may  enter  the  blood  without  chemical  change? 

5.  What  article  of  food  contains  all  the  food  principles  and 
mention  different  ways  of  serving. 

6.  How  would  you  remove  the  proteid  portion  of  milk? 

7.  By  what  signs  do  you  know  a fresh  egg,  good  beef  and  fresh 
fish? 

8.  (a)  How  would  you  boil  an  egg?  (b)  Make  beef  juice?  (c) 
Peptonize  milk,  and  give  reasons  for  using  bicarbonate  of  soda. 

9.  How  would  you  make  tea  and  coffee  that  the  best  flavor  be 
retained  and  the  injurious  substances  they  contain  will  not  be  ex- 
tracted ? 

10.  Give  formula  for  modified  milk  and  state  age  of  infant  for 
which  it  is  intended. 

11.  Give  five  points  to  be  considered  in  serving  tray  for  invalid. 

12.  Why  do  we  toast  bread? 

13.  What  is  the  difference  between  cocoa  and  chocolate  and  which 
has  the  greatest  food  value? 

14.  (a)  Name  several  substitutes  for  meat,  (b)  What  foods  of 
vegetable  source  are  rich  in  nitrogen? 

15.  Of  what  value  are  fruits  as  food? 

November,  1915 

1.  Name  the  classification  of  food;  uses  of  food  in  the  body. 

2.  (a)  What  food  group  furnishes  the  largest  amount  of  heat? 
(b)  Which  supplies  most  material  for  new  cells? 

3.  What  article  of  food  contains  all  the  food  principles  and  men- 
tion various  forms  of  serving? 

4.  What  food  group  should  enter  largely  in  the  diet  of  children, 
and  in  small  amounts  in  the  diet  of  the  aged?  Reasons. 

5.  How  can  you  know  a fresh  egg,  juicy  beef  and  fresh  fish? 

6.  What  substitutes  containing  nitrogen  may  be  used  in  place 
of  meat? 

7.  Why  is  lime  water  added  to  milk? 

8.  How  prepare  beef  juice  and  what  cut  of  beef  is  best? 

9.  Why  should  starches  be  cooked  with  a high  degree  of  tem- 
perature? 

10.  How  would  you  peptonize  milk  and  the  reason  for  using  bicar- 
bonate of  soda? 


STATE  EXAMINATION  QUESTIONS 


123 


11.  What  is  ‘‘modified  milk”?  Give  formula  for  infant  three 
months  old. 

12.  How  would  you  make  tea  and  coffee  to  retain  the  flavor  and  ex- 
tract the  harmful  constituents? 

13.  Why  do  we  toast  bread  for  the  sick? 

14.  What  food  group  is  forbidden  the  diabetic?  Give  menu  for 
three  meals. 

15.  How  would  you  separate  the  fat  from  milk;  the  proteid  por- 
tion; the  water  having  solution,  sugar  and  mineral  salts? 

May,  1916 

1.  Name  the  divisions  of  organic  foods  and  their  use  in  the  body. 

2.  What  foods  may  enter  the  blood  without  chemical  change? 

3.  What  article  of  diet  contains  all  the  food  principles  and  men- 
tion various  ways  it  may  be  served? 

4.  How  would  you  know  a fresh  egg;  and  how  would  you  boil 
and  serve  it? 

5.  How  would  you  make  beef  juice  and  beef  tea,  and  what  cut 
of  beef  would  you  select? 

6.  Why  are  nitrogenous  foods  reduced  to  a minimum  in  acute 
nephritis? 

7.  What  foods  are  rendered  more  easy  to  digest  by  cooking  with 
high  degree  of  temperature? 

8.  Meat  is  an  expensive  food.  What  substitutes  may  you  recom- 
mend to  the  housewife  who  wishes  to  lower  expense  without  lessen- 
ing the  nutritive  value  of  her  table? 

9.  (a)  What  are  the  food  needs  of  the  young  and  active?  (h) 
Those  past  middle  life? 

10.  How  would  you  make  tea  and  coffee  to  best  preserve  the  flavor 
and  least  extract  the  injurious  substances  contained? 

11.  How  would  you  make  chicken  broth?  Would  you  use  chicken 
or  fowl? 

12.  Give  menu  for  three  meals  for  a diabetic  patient. 

13.  (a)  How  can  you  separate  the  proteid  portion  of  milk?  The 
remainder  contains  what  constituents  of  milk?  (b)  How  do  you 
peptonize  milk?  Reason  for  using  bicarbonate  of  soda? 

14.  Reason  for  broiling  meat  over  a very  hot  fire,  and  having  a 
very  hot  oven  to  put  meat  in  to  roast  at  first? 

15.  Mention  essential  points  in  cooking  and  serving  food  for  the 
sick. 


November,  1916 

].  Classification  of  foods  and  their  use  in  the  body? 
2.  What  is  meant  by  a calorie? 


124 


INTRODUCTION 


3.  Give  menu  for  three  meals  for  patient  on  “ high  calorie  99  diet. 

4.  What  is  the  composition  of  milk? 

5.  Mention  five  different  ways  that  milk  may  be  served  to  a 
patient  on  liquid  diet.  (6)  Why  does  milk  sour? 

6.  What  foods  are  excluded  in  the  diet  for  diabetics? 

7.  Give  menu  for  three  meals  for  a diabetic. 

8.  What  food  group  should  enter  abundantly  in  the  diet  of  child- 
hood and  youth,  and  sparingly  after  middle  life? 

9.  Mention  several  foods  that  are  vegetable  protein. 

10.  What  cut  of  beef  would  you  select  for  beef  juice  and  beef  tea, 
and  how  prepare? 

11.  How  do  you  make  chicken  broth?  Would  you  use  fowl  or 
chicken?  Give  reasons. 

12.  How  would  you  know  an  egg  was  fresh?  Beef  juicy  and 
tender,  and  fish  not  long  out  of  the  water? 

13.  What  food  group  is  eliminated  as  much  as  possible  from  the 
diet  of  nephritics  and  why? 

14.  A patient  had  suffered  a severe  hemorrhage  from  an  accident. 
How  would  you  feed  him  the  month  following  to  replenish  the  blood 
lost? 

15.  How  would  you  make  and  serve  tea  and  coffee  to  preserve  the 
flavor  and  not  extract  the  injurious  substances  they  obtain? 

TEXAS 

November,  1912 

1.  Name  the  different  classes  into  which  food  may  be  divided. 

2.  How  would  you  make  beef  broth?  Beef  juice? 

3.  What  class  of  foods  should  be  excluded  from  a rheumatic  diet 
and  why? 

4.  Name  three  foodstuffs  rich  in  albumin. 

5.  Give  a general  outline  of  diet  for  a typhoid  fever  patient. 
One  for  a diabetic  patient. 

6.  Give  a list  of  fruits  to  be  recommended  for  laxative  effect. 

7.  Why  is  a mixed  diet  necessary? 

8.  What  effect  does  boiling  have  upon  tea? 

9.  Why  is  thorough  cooking  especially  important  in  cereal  foods? 

10.  Give  points  to  be  observed  in  setting  an  invalid’s  tray. 

1913 

1.  Give  menu  for  first  week  of  typhoid  convalescent. 

2.  Diet  during  puerperium. 

3.  What  are  the  chief  ingredients  in  fruits? 

4.  State  the  food  value  of  green  vegetables. 


STATE  EXAMINATION  QUESTIONS  125 

5.  Name  some  diseases  that  may  be  caused  by  errors  in  diet,  (a) 
Insufficient  food.  ( b ) Overeating,  (c)  Lack  of  fresh  food. 

6.  What  is  meant  by  predige^fed  food? 

7.  What  effect  has  coffee  on  the  system? 

8.  Mention  one  good  nutritive  enema. 

9.  If  you  wish  to  keep  the  juice  in  meat  how  do  you  cook  it? 

10.  W7hat  foods  contain  the  most  albumin? 

1914 

1.  Name  the  different  classes  into  which  food  may  be  divided. 

2.  What  useful  function  is  performed  by  the  indigestible  part  of 
vegetables  ? 

3.  Give  a list  of  fruits  to  be  recommended  for  laxative  effects. 

4.  Give  a recipe  for  egg-nog;  lemon  albumin. 

5.  W7hich  is  more  easily  digested,  a raw  egg  or  a soft  boiled 
egg?  Why? 

G.  Give  menu  for  the  first  week  of  typhoid  convalescent 

7.  Give  diet  during  puerperium. 

8.  If  you  wish  to  keep  juice  in  meat,  how  do  you  cook  it? 

9.  What  is  meant  by  predigested  food? 

10.  Mention  one  good  nutritive  enema. 

11.  W7hat  foods  contain  the  most  albumin? 

May,  1915 

1.  What  is  included  under  the  heads:  (a)  liquid  diet?  (b) 
soft  diet?  ( c ) light  diet? 

2.  How  do  you  make:  (a)  albumin  water?  (b)  peptonized  milk? 

3.  Give  a recipe  for  making  (a)  a raw  beef  sandwich;  (6)  beef 
juice. 

4.  State  the  length  of  time  required  to  cook  properly  the  fol- 
lowing: oatmeal,  rice,  soft-boiled  eggs. 

5.  (a)  In  what  foods  do  we  more  often  find  ptomaine  poison? 
(b)  What  may  we  do  to  prevent  ptomaine  poisoning? 

G.  What  food  would  you  give  to  a healthy  child  from  18  to  20 
months  old?  Make  out  menu  for  the  day. 

7.  What  is  meant  by  predigested  food?* 

8.  Outline  a diet  for  diabetics. 

9.  Outline  a diet  for  anemia. 

10.  Name  one  good  nutritive  enema. 

1916 

"1.  What  effect  does  an  excessive  starchy  diet  produce? 

2.  Of  what  use  is  olive  oil  as  a food? 

3.  W7hat  alterations  would  you  make  in  modified  milk  to  over- 
come constipation? 


126 


INTRODUCTION 


4.  (a)  How  would  you  make  cornmeal  gruel?  (?  ) Cream  of 
tomato  soup?  (c)  Cracker  gruel? 

5.  What  are  the  functions  of  residue  and  solid  food? 

6.  ( a ) What  is  condensed  milk,  and  how  is  it  made?  (b)  What 
disease  are  children  liable  to  develop  that  are  fed  on  it? 

7.  What  diet  would  you  give  after  cleft  palate  operations? 

8.  Outline  diet  for  a child  18  months  old. 

9.  How  would  you  peptonize  milk? 

10.  What  diet  would  you  give  in  diseases  of  the  kidney? 

October,  1917 

1.  Name  the  different  classes  into  which  food  may  be  divided. 

2.  Make  out  day’s  menu  for  the  second  week  of  typhoid  con- 
valescent. 

3.  What  is  meant  by  predigested  food? 

4.  What  cereals  require  long  cooking?  Give  time  and  reason. 

5.  Outline  a diet  for  a child  15  months  old. 

6.  Name  some  diseases  that  may  be  caused  by  error  in  diet,  (a) 
Insufficient  food,  (b)  Overeating. 

7.  What  is  the  Pure  Food  law?  What  special  benefits  are  de- 
rived from  it? 

8.  How  would  you  care  for  a refrigerator? 

9.  How  would  you  prepare  the  following  for  an  invalid:  beef- 
steak, egg,  albumen-water,  and  cocoa? 

10.  What  foods  contain  most  protein?  Albumen? 

VERMONT 
May,  1915 

1.  To  what  classes  do  the  following  foods  belong:  (a)  beef,  (b) 
potatoes,  (c)  eggs,  (d)  lettuce,  ( e ) butter? 

2.  What  is  the  chief  dietetic  value  of  fruits? 

3.  Of  what  food  value  are  salads? 

4.  Describe  three  ways  of  cooking  eggs,  suitable  for  a patient  on 
soft  diet. 

5.  Name  three  kinds  of  food  that  should  be  eliminated  — in  gen- 
eral — from  the  diet  of  the  sick. 

6.  ( a ) What  is  the  composition  of  milk?  (b)  Mention  five  ways 
in  which  milk  may  be  made  more  digestible. 

7.  What  is  {a)  beef  broth?  (b)  beef  tea?  (c)  beef  extract? 

8.  ( a ) What  is  the  food  value  of  oysters ? (b)  Tell  how  to  make 

oyster  stew  for  one  person. 

9.  Explain  what  you  mean  by  having  a good  technique  in  cook- 
ing. 

10.  (a)  Give  a menu  for  a four  course  luncheon  which  may  be 


STATE  EXAMINATION  QUESTIONS 


m 

given  a convalescent  patient,  (b)  Tell  exactly  how  you  would  cook 
and  serve  this  luncheon. 


November,  1916 

1.  (a)  How  would  you  prepare  a starch  enema?  ( b ) What 
medication  is  often  added  to  a starch  enema? 

2.  (a)  In  an  emergency  what  could  you  use  for  giving  a hypo- 
dermoclysis?  (6)  What  solution  is  used? 

3.  (a)  What  is  the  normal  adult  pulse  rate?  (b)  What  are 
the  pulse  signs  of  heart  weakness?  ( c ) What  is  the  usual  number 
of  heart  beats  to  each  respiration?  (d)  Name  three  most  important 
items  to  be  noted  on  the  nurses’  record. 

4.  (a)  With  a paralyzed  patient  from  which  side  would  you  re- 
move the  clothing  first?  (b)  Upon  which  side  should  the  clothing  be 
first  replaced? 

5.  (a)  Into  what  general  classes  are  foods  divided?  (6)  Give 
examples  of  each. 

6.  (a)  Mention  two  foods  often  given  to  infants  when  they  are 
unable  to  digest  milk,  (b)  Why  is  lime  water  added  to  milk? 

7.  Why  is  it  necessary  to  restrict  starches  as  well  as  sugar  in 
diabetic  diet? 

8.  What  is  meant  by  the  modification  of  milk? 

9.  What  effect  does  an  excessive  starchy  diet  produce? 

10.  What  must  a perfect  food  contain? 

11.  What  is  orthopncea  and  in  what  affections  is  it  likely  to 
occur  ? 

12.  What  would  you  do  in  case  a child  swallowed  a safety  pin  or 
coin? 


May,  1917 

1.  (a)  Define  metabolism.  (&)  In  what  part  of  the  body  does 
the  absorption  of  food  take  place  ? 

2.  (a)  What  are  the  non-nitrogenous  food  stuffs?  (b)  What 
is  their  function  in  the  body?  (c)  What  constitute  the  carbo- 
hydrates ? 

3.  Give  rule  for  making  rice  water. 

4.  (a)  Which  has  the  higher  nutritive  value,  fish  or  meat?  (6) 
Which  is  more  easily  digested? 

5.  What  class  of  foods  are  usually  used  in  the  treatment  of  con- 
stipation ? 


November,  1917 

1.  (a)  What  is  the  general  effect  of  an  excessive  starchy  diet? 
(6)  What  ferments  digest  starchy  foods? 


128 


INTRODUCTION 


2.  Give  examples  of  (a)  principal  inorganic  substances  of  the 

diet,  (b)  Nitrogenous  principles,  (c)  Carbohydrates.  ( d ) Hy- 

drocarbons. ( e ) Condiments. 

3.  (a)  How  often  would  you  give  nourishment  to  a patient  on 
a liquid  diet?  (b)  Mention  five  articles  that  may  be  given  as 
liquid  diet. 

4.  With  only  a tablespoon,  how  would  you  measure  % and  % 
tablespoonful  ? 

5.  (a)  Give  rule  for  making  oat  meal  gruel,  (b)  Cottage  or 
“ Dutch  ” cheese.  ( c ) Mention  two  articles  of  diet  most  nearly 
perfect  foods. 

9.  Give  one  day’s  light  diet  menu  for  a hungry  convalescent  from 
typhoid  or  any  long  illness. 

10.  Give  a list  of  tissue  building  foods. 

11.  Name  the  non-nitrogenous  food  stuffs. 

May,  1918 

1.  Where  in  the  alimentary  canal  does  the  absorption  of  water 
and  food  mainly  take  place? 

2.  Why  should  infants  be  given  no  starch  unless  it  is  predigested? 

3.  Is  the  crust  of  wheat  bread  more  digestible,  or  less  digestible 
than  the  crumb,  and  why? 

4.  What  is  (a)  certified,  (b)  pasteurized,  (c)  sterilized  milk? 


VIRGINIA 
December,  1911 

1.  Name  the  principal  chemical  elements  contained  in  the  human 
body. 

2.  Why  is  a mixed  diet  necessary? 

3.  How  would  you  prepare  beef  juice?  How  much  juice  will  one 
pound  of  beef  make? 

4.  Give  examples  of  liquid  and  soft  diet. 

5.  What  would  you  give  a typhoid  patient  when  he  is  first  al- 
lowed solid  food? 

6.  What  point  should  always  be  observed  in  cooking  cereals? 
Mention  a complete  food. 

January,  1913 

1.  What  are  the  uses  of  food? 

2.  Name  the  two  common  classifications  of  food? 

3.  Name  the  digestive  juices. 

4.  Why  is  milk  called  perfect  food? 

5.  What  are  sweetbreads? 

6.  What  is  meant  by  the  modification  of  milk? 


STATE  EXAMINATION  QUESTIONS  129 


7.  Mention  some  diseases  in  which  the  diet  forms  an  important 
part  of  the  treatment,  or  in  which  errors  of  diet  may  have  serious 
consequences. 

8.  What  foods  should  be  avoided  in  rheumatism? 

9.  What  foods  are  of  special  importance  in  treating  scurvy? 

10.  What  are  some  of  the  uses  of  water  in  the  body? 

July,  1913 

1.  What  is  the  object  of  the  digestion  of  food? 

2.  What  is  important  in  the  cooking  of  starchy  foods? 

3.  Why  are  carbohydrates  restricted  in  cases  of  diabetes? 

4.  What  must  be  done  to  milk  immediately  upon  removal  from 
the  fire  ? Why  ? 

5.  What  is  the  principal  point  to  be  remembered  in  cooking  eggs? 

6.  What  cut  of  beef  is  best  for  beef  tea,  and  why? 

7.  How  should  potatoes  be  cooked  to  avoid  loss  of  starch  and  salt? 

8.  Mention  some  points  that  should  be  remembered  when  serving 
food  to  a patient. 

9.  Name  two  vegetables  containing  a good  proportion  of  pro- 
teid. 

10.  Give  the  method  of  making  chicken  broth. 

January,  1914 

1.  (a)  What  are  uses  of  food?  (b)  What  is  meant  by  a calorie? 

2.  (a)  Name  three  sources  of  food,  (b)  Give  two  sources  each 
of  fats,  proteids  and  carbohydrates. 

3.  Show  why  a mixed  diet  is  advisable. 

4.  (a)  Which  is  more  quickly  digested,  a raw  egg  or  a soft  boiled 
one?  (b)  Why?  (c)  How  should  an  egg  be  soft  boiled  and  served 
to  an  individual? 

5.  Give  a list  of  fruits  to  be  recommended  for  their  laxative  ef- 
fects. 

6.  In  what  way  does  the  serving  of  food  affect  digestion? 

July,  1914 

1.  (a)  Name  three  foods  we  get  our  proteins  from;  (b)  three 
carbohydrates;  (c)  three  fats. 

2.  (a)  What  do  the  proteins  supply  our  body  with?  (b)  Car- 
bohydrates? (c)  Fats?  (d)  Mineral  matter?  (e)  Water? 

3.  What  is  modified  milk?  (b)  What  utensils  would  you  have 
and  how  would  you  proceed  to  modify  milk?  (c)  How  do  you  get 
“ top  milk  ” ? 

4.  (a)  Give  some  of  the  foods  you  would  give  a chronic  diabetic 
patient,  (b)  Some  you  would  avoid. 


130 


INTRODUCTION 


5.  (a)  Give  a typical  light  diet;  (b)  soft  diet;  (c)  full  diet. 

6.  (a)  How  do  you  make  a cup  of  tea?  {b)  Coffee?  (c) 

Cocoa  ? ( d ) Albumin  ? 

7.  Give  recipe  for  making  soft  batter  bread. 

January,  1915 

1.  What  forms  of  infant  feeding  are  probably  the  greatest  excit- 
ing causes  of  rickets  and  scurvy? 

2.  How  do  you  make  barley  gruel? 

3.  (a)  What  are  the  chief  disadvantages  of  a purely  animal 
diet?  (b)  Wliat  are  the  important  foods  derived  from  the  animal 
kingdom  ? 

4.  Give  the  effect  of  cold  and  of  hot  water  on  meat  when  cook- 
ing it. 

5.  (a)  What  does  good  beef  look  like  before  cooking?  (6)  How 
do  you  distinguish  lamb  from  mutton? 

6.  What  are  the  ways  in  which  food  supplies  bodily  wants? 

7.  Give  theory  of  cooking  starches,  and  tell  how  they  are  digested. 

8.  (a)  How  do  you  make  coffee?  (&)  Tea?  (c)  Cook  rice? 
( d)  Boil  an  egg?  (e)  Bake  potatoes?  (/)  How  do  you  make  plain 
vanilla  ice  cream? 

July,  1915 

1.  What  are  the  five  food  principles? 

2.  What  are  the  ways  in  which  food  supplies  the  wants  of  the 
body? 

3.  Define:  (a)  Digestion.  (6)  Absorption. 

4.  What  is  dextrine? 

5.  What  are  the  essential  points  in  cooking  starchy  foods? 

6.  Why  is  tea  made  injurious  by  boiling? 

7.  How  would  you  prepare  whey? 

8.  What  is  rennet? 

January,  1916 

1.  How  are  foods  classified? 

2.  What  is  meant  by  a calorie? 

3.  In  what  two  diseases  do  fats  form  an  important  part  of  diet? 

4.  (a)  What  are  the  most  digestible  forms  of  fat?  (b)  Why 
are  fats  a valuable  food? 

5.  What  food  principle  is  to  be  guarded  against  in  diabetes;  in 
nephritis? 

6.  Describe  the  general  care  of  milk. 

7.  Give  the  constituents  of  milk. 

8.  What  is  meant  by  modified  milk? 

9.  What  is  the  dietetic  cause  of  rickets? 

10.  Which  one  of  the  five  food  principles  is  not  found  in  eggs? 


STATE  EXAMINATION  QUESTIONS  131 


June,  1916 

1.  (a)  Which  are  the  organic  foodstuffs?  (b)  Which  are  the 
inorganic  foodstuffs? 

2.  What  are  the  chief  uses  of  salts  in  the  body? 

3.  Name  three  diseases  that  are  often  at  least  partly  due  to 
deficiency  of  salts  or  mineral  matter,  and  the  particular  salts  that 
is  lacking  in  each. 

4.  What  special  foods  are  used  in  anemia? 

5.  What  class  of  food  is  given  in  as  large  quantities  as  possible, 
without  causing  indigestion,  and  why? 

6.  Why  is  the  nutrient  value  of  skimmed  milk  not  very  much 
less  than  that  of  whole  milk? 

7.  What  cut  of  beef  is  best  for  beef  tea,  and  give  reasons? 

8.  Describe  a correct  method  of  making  beef  tea  and  give  reasons 
for  so  doing. 

9.  Why  do  cereals  require  long  cooking? 

10.  Why  should  gruels  not  be  made  entirely  of  milk? 

January,  1917 

1.  How  are  vegetables  classed? 

2.  Have  green  vegetables  much  nutritious  value? 

3.  Why  is  meat  NOT  a perfect  food? 

4.  In  what  way  may  meat  be  prepared  in  which  it  is  more  di- 
gestible raw,  than  cooked? 

5.  What  are  the  objects  in  cooking  meat? 

6 Define  the  difference  between  broiling  and  frying. 

7.  WThat  is  meant  by  metabolism? 

8.  The  amount  of  food  actually  required  to  provide  sufficient  heat 
to  maintain  the  normal  body  temperature  and  yield  the  necessary 
amount  of  energy,  depends  upon  what  five  things? 

9.  What  food  principle  is  to  be  guarded  against  in  the  diet  of 
a diabetic? 

10.  What  is  sweetbread? 

June,  1917 

1.  (a)  Name  the  three  classes  of  organic  food  principles,  (b) 
Give  an  example  of  each. 

2.  (a)  To  which  class  of  foods  do  animal  foods  belong?  (6) 
To  which  class  of  foods  do  sugars  belong? 

3.  When  is  sugar  a particularly  valuable  article  of  diet,  and 
why? 

4.  When  must  fats  be  withheld,  or  only  given  in  limited  pro- 
portions? 

5.  In  what  conditions  is  fat  a valuable  article  of  diet? 


132 


INTRODUCTION 


6.  What  proportion  of  the  human  body  consists  of  water? 

7.  Why  are  kumyss  and  buttermilk  more  easily  digested  than 
plain  milk? 

8.  Mention  six  (6)  common  methods  used  to  render  milk  more 
easily  digestible? 

9.  What  must  be  remembered  in  regard  to  the  cooking  of  food 
used  especially  for  invalids? 

10.  What  should  be  the  nature  of  food  used  when  it  is  important 
to  give  all  the  nourishment  possible,  and  the  patient’s  appetite  is 
poor? 

January,  1918 

1.  WThat  error  in  diet  may  cause  thrush,  scurvy,  rickets,  diar- 
rhea, constipation? 

2.  In  what  respect  would  the  diet  for  the  aged  differ  from  that 
for  younger  people? 

3.  Tell  how  to  cook  meats  so  as  to  have  them  retain  their  juices. 

4.  Tell  how  to  prepare,  cook  and  serve  oatmeal. 

5.  WThy  should  a nurse  set  the  example  and  use  corn  bread  now 
rather  than  wheat  bread?  What  is  the  main  difference  between 
the  food  constituency  of  corn  meal  and  wheat  flour? 

6.  Define  calorie.  W7hich  yields  more  calories,  proteins  or  fats? 

7.  WThat  enzyme  is  found  in  saliva  and  what  is  its  action  on 
food  ? 

8.  WThy  is  a balanced  diet  essential  to  good  health  ? 

9.  Which  of  the  food  principles  predominate  in  beans,  beefsteak, 
potatoes,  nuts,  spinach? 

10.  What  is  the  value  of  fruit  in  the  diet? 

11.  Define  food.  Name  some  food  adjuncts. 

12.  How  can  you  tell  a fresh  egg  from  a stale  one?  Tell  how  to 
jell  an  egg. 

June,  1918 

1.  Outline  a diet  for  intestinal  catarrh  associated  with  constipa- 
tion. 

2.  What  foods  should  be  avoided  for  diabetic  patients?  Ne- 
phritic patients?  Mention  some  substitutes  that  might  be  given. 

3.  Tell  how  you  would  prepare  coffee  for  a beverage  (from  the 
green  berry) ; for  a stimulating  enema.  Tea  for  strychnine  poison- 
ing. 

4.  Name  two  animal  fats,  two  vegetable  fats,  two  foods  rich  in 
carbohydrates. 

5.  What  cut  of  beef  would  you  select  for  making  scraped  beef? 
and  tell  how  to  scrape,  cook  and  serve  same. 

6.  Tell  how  to  prepare  and  serve  gelatine  and  what  are  its  chief 
values  as  a food. 


STATE  EXAMINATION  QUESTIONS  133 


7.  If  you  were  told  to  give  a patient  a diet  rich  in  protein,  what 
are  some  of  the  things  you  would  give  besides  meats? 

8.  What  is  the  value  of  meat  juices  (proprietary  preparations), 
and  what  per  cent  food  value  have  they? 

9.  Nutrition  involves  what  four  processes? 

10.  Has  alcohol  a food  value  in  itself?  What  effect  does  it  have 
on  other  food  substances?  What  per  cent  alcohol  is  in  whiskey;  in 
beer? 

WASHINGTON 

1909 

1.  State  the  length  of  time  required  to  properly  cook  the  follow- 
ing cereals:  rolled  oats,  rice,  cornmeal  mush. 

2.  Of  what  value  are  fruits  in  digestion? 

3.  How  should  an  egg  be  boiled?  Ilow  should  it  be  served  to  an 
invalid? 

4.  How  would  you  make  a raw  beef  sandwich? 

5.  What  are  the  requirements  of  food  for  a fever  patient  in  order 
that  the  proper  nourishment  may  be  obtained? 

6.  W’hy  is  stale  bread  more  easily  digested  than  bread  freshly 
baked  ? 

7.  What  is  meant  by  predigested  food? 

8.  How  would  you  prepare  extract  of  beef  from  the  raw  beef  ? 

9.  Briefly  outline  a diet  for  diabetics. 

10.  Would  you  boil  cocoa?  Give  reasons  for  your  answer. 

1910 

1.  How  would  you  prepare  a beefsteak?  Give  reasons  for  method 
employed. 

2.  Why  is  the  saliva  an  important  factor  in  the  digestive  process? 

3.  If  you  wish  to  keep  the  juice  in  meat,  how  do  you  cook  it? 

4.  Name  one  good  nutritive  enema. 

5.  What  is  important  in  cooking  starchy  foods? 

6.  What  would  you  include  in  a soft  diet  for  an  invalid? 

7.  Briefly  outline  a diet  for  a patient  suffering  from  pulmonary 
tuberculosis. 

8.  What  are  the  diet  requirements  in  a case  of  anemia? 

9.  What  class  of  foods  should  be  excluded  from  a rheumatic  diet 
and  why? 

10.  How  do  you  prepare  an  egg  omelet?  Coffee?  Cocoa?  Tea? 

June,  1913 

1.  Name  the  uses  of  water  in  the  body. 

2.  What  are  the  special  functions  of  the  following  food  princi- 
ples: (a)  Proteins?  (6)  Fats?  ( c ) Carbohydrates? 


INTRODUCTION 


134 


3.  What  constitutes  a perfect  food? 

4.  Give  formula  for  modifying  milk  for  infant  feeding  and  your 
reasons  for  the  need  of  modifying. 

5.  Give  in  detail  the  precautions  you  would  take  to  keep  certified 
milk  pure. 

6.  How  is  milk  pasteurized? 

7.  Name  several  articles  of  food  in  which  iron  is  available. 

8.  What  general  rules  should  be  observed  in  the  care  and  cooking 
of  cereals? 

9.  Of  what  value  are  fruit  juices? 

10.  Give  dietetic  treatment  in  acute  rheumatism. 

11.  State  briefly  what  instruction  you  have  had  in  dietetics. 

1914 

1.  Mention  five  (5)  chemical  elements  in  the  human  body,  and 
tell  how  they  are  supplied  to  the  body. 

2.  Give  sources  of  (a)  proteins;  (6)  carbohydrates;  (c)  fats; 
( d ) mineral  matters;  (e)  water. 

3.  What  is  waste  material?  Has  it  any  use  in  the  process  of 
digestion?  If  so,  what? 

4.  ( a ) What  care  should  be  given  to  refrigerators,  cupboards, 
and  where  food  is  kept?  (b)  Give  in  detail  the  proper  care  of  food 
before  cooking. 

5.  Define  six  (6)  of  the  following:  (a)  boiling;  (b)  stewing; 
(c)  steaming;  ( d ) fricasseeing ; (e)  baking;  (/)  roasting;  ( g ) fry- 
ing; {h)  broiling;  (i)  pan-broiling;  (;)  braizing. 

C.  Tell  in  detail  how  you  would  choose,  cook  and  serve  a beef- 
steak to  your  patient. 

7.  (a)  What  can  you  say  of  the  food  value  of  fish?  Mention  four 
(4)  methods  of  cooking  the  same. 

8.  (a)  What  do  you  understand  by  a perfect  food?  (b)  What 
product  in  nature  is  provided  solely  for  food? 

9.  Could  the  body  subsist  on  concentrated  foods  alone?  Give 
reason  for  your  answer. 

10.  What  articles  of  diet  do  you  favor,  and  what  avoid  for  a per- 
son who  is  habitually  constipated? 

1915 

1.  How  are  foods  classified? 

2.  Name  five  food  principles  entering  into  the  body. 

3.  (a)  How  is  the  value  of  food  estimated  and  expressed?  (b) 
What  is  a calorie? 

4.  What  is  the  aim  of  modern  dietetics? 

5.  W7hy  should  carbohydrate  foods  be  thoroughly  cooked? 


STATE  EXAMINATION  QUESTIONS  135 

6.  (a)  What  foods  are  necessary  in  treatment  of  scurvy?  (6) 
Rickets? 

7.  What  advantages  have  animal  foods  over  vegetable? 

8.  (a)  Which  is  of  the  greater  value,  roast  meat  or  boiled,  and 
why?  (6)  How  would  you  preserve  the  moisture  in  roasting  meats? 

9.  (a)  Describe  feeding  necessary  following  abdominal  opera- 
tion. (b)  Give  reasons  for  the  same 

10.  (a)  Is  alcohol  a food ? (b)  Explain, 

1916 

1.  (a)  Into  what  four  classes  are  foodstuffs  divided?  (b)  Give 
an  example  of  each. 

2.  W7hat  effect  does  an  excessive  starchy  diet  produce? 

3.  What  is  the  result  of  an  excessive  meat  diet? 

4.  W7hat  influence  has  diet  on  nutrition? 

5.  (a)  What  diet  should  be  given  in  typhoid  fever?  (b)  How 
long  should  this  diet  continue? 

6.  Indicate  a proper  diet  for  diabetes  mellitus,  obesity  and  early 
convalescence  in  typhoid  fever. 

7.  Does  change  in  climate  necessitate  change  in  food?  If  so  what? 

8.  What  diet  would  you  give  to  a child  over  two  years  of  age? 

9.  Ilow  would  you  select,  prepare  and  serve  a beef  steak? 

10.  What  changes  are  effected  in  food  by  cooking? 

1917 

1.  W7hat  is  diet? 

2.  How  does  diet  affect  the  elimination  of  urea? 

3.  What  fruits  are  preferable  in  cases  of  habitual  constipation? 

4.  What  are  the  effects  of  a cereal  diet?  Is  such  a diet  com- 
patible with  good  health? 

5.  W hy  should  a non  nitrogenous  diet  not  be  continuous? 

6.  Give  a dietary  for  people  beyond  the  age  of  sixty  years.  State 
why. 

7 Name  four  diseases  communicable  through  milk. 

8.  How  would  you  prepare  beef  juice?  (6)  Name  the  best  cuts 
for  this  purpose. 

9.  What  is  a calorie? 

10.  Have  you  had  training  in  dietetics,  (a)  practical,  (b)  theory? 
State  name  of  text  book. 

1918 

1.  What  is  meant  by  a well  balanced  diet? 

2.  What  care  should  be  given  cupboards,  dish  towels,  food,  etc.? 

3.  How  should  starches  and  albumen  b§  cooked? 

4.  How  would  you  make  beef  broth?  What  is  its  food  value? 


136 


INTRODUCTION 


5.  How  should  a beefsteak  be  cooked? 

6.  Are  fried  foods  easily  digested?  Give  reason. 

7.  What  diet  should  be  given  in  constipation?  Nephritis? 
Why? 

8.  Which  is  the  more  easily  digested,  pork  or  beef?  Salmon  or 

halibut?  , 

9.  Give  a diet  for  a day  for  a typhoid  patient  whose  temperature 
has  been  normal  for  ten  days. 

10.  What  should  be  the  difference  in  the  diet  of  people  under 
twenty-five  and  over  sixty? 


WISCONSIN 

1915 

1.  What  is  meant  by  food  principles? 

2.  Name  live  foods  rich  in  protein,  placing  first  those  that  are 
easily  digested. 

3.  Describe  cellulose  and  tell  its  use  in  the  diet. 

4.  When  is  it  best  to  restrict  or  eliminate  common  salt  from 
the  diet? 

5.  Of  what  value  is  beef  tea  in  the  diet? 

6.  Give  the  definition  for  a calorie. 

7.  What  factors  determine  the  number  of  calories  of  food  needed 
per  day? 

8.  What  is  the  general  plan  of  diet  for  gastric  ulcer? 

9.  What  is  meant  by  (a)  modified  milk,  (b)  pasteurized  milk, 
(c)  sterilized  milk? 

10.  What  articles  of  food  are  especially  to  be  avoided  in  ne- 
phritis? 

1916 

1.  Name  the  food  principles  and  state  their  function  in  the  body. 

2.  Name  three  articles  of  food  (a)  from  which  protein  is  ob- 
tained; (6)  from  which  fat  is  obtained;  (c)  from  which  carbohy- 
drates are  obtained. 

3.  W hat  are  the  uses  of  water  in  the  body  and  how  much  should 
a normal  individual  of  average  weight  take  daily? 

4.  Make  out  a day’s  dietary  for  a child  four  years  old. 

5.  Give  a good  method  for  preparing  beef  juice  and  state  the  best 
cuts  of  beef  for  this  purpose. 

6.  Why  is  a salt  free  diet  often  ordered  for  a patient  with  edema? 

7.  What  do  you  understand  by  (a)  modified  milk,  (6)  certified 
milk,  (c)  pasteurized  milk,  (d)  sterilized  milk? 

8.  Where  in  the  alimentary  canal  does  the  most  absorption  take 
place? 


STATE  EXAMINATION  QUESTIONS 


137 


1917 

1.  Name  the  food  principles,  and  state  their  function  in  the  body. 

2.  Why  is  a mixed  diet  necessary? 

3.  Name  three  articles  of  food,  (a)  From  which  protein  is  ob- 
tained. (b)  From  which  fat  is  obtained,  (c)  From  which  carbo- 
hydrate is  obtained. 

4.  What  diet  would  you  use  in  chronic  constipation? 

5.  What  are  the  uses  of  water  in  the  body  and  how  much  should 
a normal  individual  of  average  weight  take  daily? 

6.  What  food  principle  is  to  be  guarded  against  in  the  diet  of  a 
diabetic  patient? 

7.  What  are  the  essential  points  in  the  cooking  of  starchy  foods? 

8.  Give  the  methods  of  cooking  and  state  why  foods  should  be 
cooked. 

9.  Outline  the  diet  of  a typhoid  fever  patient. 

10.  Define:  (a)  calorie,  (6)  modified  milk,  (c)  predigested  food, 
(d)  indigestible. 

Answer  any  eight  questions. 


1918 

1.  Name  the  secretions  which  act  on  the  food  in  the  mouth,  stom- 
ach and  intestines. 

2.  (a)  Define  digestion,  (b)  Define  absorption,  (c)  Where 
does  the  greater  amount  of  absorption  take  place? 

3.  What  class  of  food  are  (a)  tissue  builders?  (b)  Heat  and 
energy  builders? 

4 What  articles  of  food  are  especially  to  be  avoided  in  nephritis? 

5.  If  you  wish  to  keep  the  juice  in  meat  how  do  you  cook  it? 

6.  Which  has  the  higher  nutritive  value,  fish  or  meat?  Which  is 
more  easily  digested? 

7.  How  would  you  manage  and  what  articles  of  food  would  you 
give  if  you  were  made  responsible  for  a case  of  severe  emesis  during 
pregnancy  ? 

8.  Give  one  method  of  predigesting  milk. 

9.  Why  is  milk  called  a perfect  food? 

10.  What  do  you  understand  as  a caloric  unit? 

WYOMING 
December,  1914 

1.  Classify  foods  according  to  (a)  source,  (b)  composition,  (c) 
function. 

2.  (a)  Name  five  foods  containing  important  proportions  of  pro- 
tein; (b)  Name  five  foods  containing  important  proportions  of  fats; 


138 


INTRODUCTION 


(c)  Name  five  foods  containing  important  proportions  of  carbohy- 
drates. 

3.  (a)  In  what  foods  do  we  find  mineral  matter?  (6)  In  what 
foods  do  we  find  water  in  abundance? 

4.  Write  ten  lines  telling  most  important  facts  about  milk, 

5.  (a)  Give  three  meat  substitutes.  ( b ) Give  reasons  for  your 
selections. 

6.  If  directions  are  not  given  by  the  doctor,  how  would  you 
nourish  and  regulate  the  diet  through  (a)  pneumonia,  (6)  post 
operative  period,  ( c)  puerperal  period  ? 

7.  When  and  why  is  a salt  free  diet  ordered? 

8.  Define  casein,  calfein,  legumes,  kurnyss,  dextrose. 

9.  What  are  the  characteristics  of  an  ideal  piece  of  toast?  Give 
reasons  for  giving  toast  instead  of  bread. 

10.  What  changes  in  diet  should  he  made  in  advanced  years? 

Why? 

June,  1915 

1.  Classify  foods  according  to  (a)  source,  (b)  chemical  compo- 
sition, (c)  function. 

2.  What  do  you  understand  by  a mixed  diet?  Do  you  consider 
a mixed  diet  advisable?  If  so,  why? 

3.  Write  ten  lines  regarding  water,  stating  its  value  and  use 
in  the  body. 

4.  What  may  the  nurse  do  to  overcome  nervous  and  mental  in- 
fluences that  retard  digestion? 

5.  (a)  W7hat  is  the  value  of  fruit  as  food?  [b)  What  is  the 
value  of  vegetables  as  food? 

6.  Why  is  thorough  cooking  important  in  starch  and  not  in 
flesh  foods? 

7.  Prepare  a day’s  menu  for  a patient,  excluding  starchy  foods 
yet  giving  a variety. 

8.  Name  three  books  on  dietetics.  From  which  one  were  you  in- 
structed ? 

9.  Give  a brief  description  of  the  care  of  dishes,  especially  glass 
tubes  used  by  typhoid  patients. 

10.  What  cuts  of  beef  would  you  select  for  the  following  pur- 
poses: (a)  Beef  juice,  (b)  roast  beef,  (c)  tender  steak? 

December,  1915 

1.  With  the  advance  of  civilization,  what  changes  have  taken 
place  in  (a)  the  supply  of  food,  (b)  the  preparation  of  food,  (c) 
the  consumption  of  food.  ( <1 ) the  general  benefits  to  mankind. 

2.  ( a ) Name  three  books  on  dietetics,  (b)  Is  practical  instruc- 
tion in  dietetics  without  theoretical  of  nursing  value? 


ST  A TE  EX  A MINA  TION  Q UESTIONS  139 

3.  Classify  foods  according  to  (a)  source,  (6)  composition,  (c) 
function. 

4.  (a)  Name  four  foods  of  laxative  value,  (b)  What  is  the 
value  of  fruits  and  green  vegetables  in  diet? 

5.  (a)  Of  what  food  principles  should  the  diet  of  children  be 
made?  {b)  Of  what  food  principles  should  the  diet  of  the  aged  be 
made? 

6.  Give  three  substitutes  for  meat  and  the  reasons  for  your 
selections. 

7.  (a)  Ilow  long  should  liquid  diet  in  typhoid  fever  be  con- 
tinued? (b)  Outline  return  to  solids  for  the  first  three  days. 

8.  What  useful  function  is  performed  by  the  indigestible  parts  of 
vegetables  ? 

9.  State  nurses’  duties  in  cooperation  with  state  pure  food  and 
drug  officials. 

June,  1916 

1.  What  is  food?  Classify  food  according  to  (a)  source,  (6) 
chemical  composition,  ( c ) function. 

2.  Write  of  the  function  of  proteins  and  the  precautions  to  be 
observed  in  their  cooking  in  order  to  insure  their  digestibility. 
Would  starches  be  digestible  by  the  same  process  of  cooking?  If 
not,  why? 

3.  Briefly  outline  the  process  of  digestion  from  the  taking  of 
food  to  its  assimilation  or  its  rejection  as  waste. 

4.  Give  four  reasons  for  cooking  food.  Give  five  ways  of  cook- 
ing food.  Give  general  rules  for  the  care  of  food. 

5.  What  foods  would  you  avoid  in  the  diet  for  the  following 
conditions  and  why,  (a)  diarrhea,  (b)  constipation,  (c)  gastritis, 
(d)  nephritis? 

6.  Give  a formula  for  a nutrient  enema  and  technique  of  admin- 
istering same. 

7.  Of  what  value  are  fruits  as  food?  Of  what  value  are  vege- 
tables as  food?  What  is  essential  in  the  cooking  of  cereals? 

8.  Tell  what  you  know  of  coffee,  its  production,  preparation,  use 
and  abuse. 

9.  Is  it  advisable  to  serve  cocoa  frequently  to  invalids?  Give 
reasons  for  your  reply.  Give  method  of  preparing  and  serving  an 
egg-nog. 

10.  What  articles  do  you  understand  to  be  included  in  light  diet? 
Outline  a nourishing  menu  for  a patient  for  twenty-four  hours  who 
is  permitted  only  light  diet.  * 

December,  1916 

1.  (a)  What  is  food?  (6)  Why  is  a mixed  diet  advisable? 


140 


INTRODUCTION 


2.  Describe  briefly  the  process  by  which  food  becomes  a part  of 
the  body. 

3.  Classify  foods. 

4.  (a)  Name  two  vegetables  containing  a large  amount  of  pro- 
tein. (b)  Name  two  vegetables  containing  a large  amount  of 
carbohydrates. 

5.  Write  ten  lines  giving  important  facts  about  milk. 

6.  Give  the  different  methods  by  which  food  may  be  given  a 
patient. 

7.  Outline  diet  during  pregnancy  and  the  puerperium. 

8.  Give  formula  for  a nutrient  enema  and  method  of  administer- 
ing same. 

9.  Name  three  diseases  in  which  diet  is  a primary  factor. 

10.  Give  a method  of  preparing  beef  tea  and  beef  broth  and  state 
how  they  compare  in  nourishing  value. 

June,  1917 

1.  ITow  should  starch  and  albumin  differ  in  the  method  of  cook- 
ing and  why? 

2.  (a)  Give  four  points  to  be  observed  in  the  setting  of  an  in- 
valid’s tray.  (6)  Give  six* points  in  serving  and  feeding  a bed 
patient. 

3.  (a)  Describe  in  detail  the  proper  care  of  milk  from  the  time 
it  is  drawn  until  used,  {b)  Trace  the  digestion  of  a glass  of  milk. 

4.  (a)  Give  recipe  and  method  of  baking  a custard,  (b)  If  you 
place  the  cups  in  water  for  baking  give  your  reason  for  so  doing. 

5.  (a)  Give  five  ways  of  cooking  food,  (b)  Name  some  of  the 
reasons  for  cooking  food. 

6.  State  why  it  is  important  for  a convalescent  typhoid  to  re- 
sume solid  food  gradually. 

7.  (a)  What  physical  and  mental  conditions  decrease  the  secre- 
tion of  the  digestive  juices?  (b)  Define  caseine,  caffein,  legume, 
dextrose,  kumyss. 

8.  Discuss  the  value  of  milk,  beef  tea  and  beef  juice. 

9.  Name  some  diseases  that  may  be  caused  by  (a)  insuflicient  food, 
( b ) lack  of  fresh  food,  (c)  overeating,  ( d ) improperly  balanced  diet 

10.  Why  should  a nurse  have  both  practical  and  theoretical  knowl- 
edge of  dietetics? 


December,  1917 

1.  (a)  Give  definition  of  food  (b)  What  is  meant  by  a perfect 
food?  (c)  Name  one 

2.  (a)  How  would  you  remove  the  protein  portion  of  milk?  (b) 
How  remove  the  fat? 


STA  TE  EXAMINATION  QUESTIONS  1 11 

3.  What  diseases  are  communicated  to  man  through  the  medium 
of  milk? 

4.  (a)  Name  three  forms  of  animal  foods,  (h)  Of  these  which 
should  he  given  freely  to  growing  children  and  which  sparingly  after 
middle  life? 

5.  (a)  Mention  foods  that  are  substitutes  for  meat,  (b)  How 
would  you  prepare  beef  juice  and  what  cut  of  beef  should  he  used? 

6.  What  articles  of  diet  should  be  favored  and  what  avoided  in 
habitual  constipation? 

7.  (a)  Does  water  undergo  any  change  in  the  system?  (ft)  How 
can  it  be  purified?  (c)  Why  is  water  necessary  to  the  system? 

8.  Why  are  fluids  given  in  most  fevers? 

9.  Give  list  of  articles  for  a simple  dinner  planned  to  include 
all  the  important  classes  of  foods  and  tell  in  each  dish  which  of  the 
classes  predominate. 

10.  Give  a list  of  foods  to  be  recommended  for  laxative  effects. 

June,  1918 


1.  What  is  food? 

2.  Give  the  classification  of  food  stuffs. 

3.  What  is  the  principal  food  stuff  in  meat?  In  potatoes? 

4.  What  food  yields  the  most  heat? 

5.  What  food  would  you  avoid  in  the  diet  in  the  following  con- 
ditions and  why: — diarrhoea,  constipation,  gastritis,  nephritis. 

6.  Why  is  a mixed  diet  necessary  to  health? 

7.  Give  menu  for  three  meals  for  a diabetic  patient. 

8 Give  a diet  for  typhoid  patient  the  first  week  he  gets  solid  food. 

9.  State  in  detail  how  to  cook  and  serve  a steak,  and  a piece  ot 
bacon. 

10.  What  articles  of  food  do  you  understand  to  be  included  in  a 
light  diet? 

11.  What  precautions  would  you  observe  in  cooking  proteins  in 
order  to  insure  digestibility?  Should  starches  be  cooked  in  the 
same  manner?  Give  reasons  for  your  answer. 

12.  Of  what  value  are  fruits  in  the  diet? 


